Categories: appetizers, not tried

Ingredients

• 7 cups low-sodium chicken broth
• 3 tablespoons olive oil
• 2 cups small butternut-squash chunks, thawed if frozen
• 1 onion, peeled and finely chopped
• 2 cups arborio rice
• 3 tablespoon butter, softened
• 3 tablespoons grated parmesan
• 1 teaspoon salt, or to taste
• Pinch of black pepper, or to taste

Directions

1. In a medium saucepan, boil broth. Remove and set aside.

2. In a large saucepan, heat oil over low heat.

3. Add squash and onion; cook for one minute.

4. Add rice and cook, stirring, for 2 minutes.

5. Add 2 cups of broth and simmer, stirirng over low heat until absorbed.

6. Keep stirring and adding broth 1 cup at a time until absorbed.

7. The whole process with take about 25 minutes.

8. In a small bowl, combine butter, parmesan, salt, and pepper.

9. Stir mixture into the risotto.

10. Add more seasoning if desired.

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