Ingredients
1 onion, sliced thinly
4 tbsp butter or olive oil, divided
1 tbsp vegetable oil
2 C Arborio rice
Salt and pepper to taste
1/2 C white wine
6 C or more chicken broth
1 butternut squash, peeled & diced, 1 in. pieces
1/2 C grated parmesan or pecorino
1/4 C cream (optional)
Preparation
Heat broth in sauce pan. Bring to a boil, add butternut squash, turn off heat and let sit until tender, about 5-7 minutes. Remove squash with a slotted spoon and set aside until rice is done. Heat a 4-to-5 quart saucepan over medium heat and add onion and 2 tbsp butter, 1 tbsp vegetable oil, salt and pepper. Cook until onion is tender, about 5 minutes. When onion is tender, add the rice and cook stirring frequently for about 1 minute, to coat the grans of rice. Add the wine and begin adding broth 1-2 cups at a time and continue to stir often. Once the rice has absorbed most of the liquid add more. Begin tasting the risotto after you have added half of the broth. When it is cooked it should be tender but not mushy. Continue adding broth until it has reached correct consistency, about 20 minutes. Add cheese, cream and 2 tbsp butter and stir until combined. Fold in squash, check for seasoning and serve.
