Butternut Squash Risotto with Parmesan


Ingredients

 4 c. chicken stock
 3 tbsp. extra-virgin olive oil
 1 small onion, finely chopped (about 1 1/2 c.)
 1/2 butternut squash, peeled and cut into 1/2-in. cubes (2 cups)
 kosher salt
 Freshly ground black pepper
 1 1/2 c. arborio rice
 1/2 c. dry white wine
 1 tbsp. chopped fresh rosemary
 2 tbsp. butter
 1/2 c. grated Parmesan, plus more for serving

Directions
1. In medium saucepan over medium-high heat, heat chicken stock until
simmering, then reduce heat to low and let simmer.

2. Heat oil in large, deep-sided skillet over medium-high heat. Add onion and
butternut squash and cook until beginning to soften, 8 to 10 minutes. Season
with salt and pepper.
3. Add rice and let cook 1 minute, stirring constantly. Add white wine and
simmer, stirring frequently, until nearly absorbed, 2 to 3 minutes.

4. Reduce heat to medium and add ½ cup stock. Let simmer until absorbed,
stirring frequently. Continue adding stock and simmering until all stock has
been used, about 15 minutes.

5. Stir in rosemary, butter, and Parmesan. Serve risotto topped with additional
grated Parmesan.