Winter Squash Risotto

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Winter Squash Risotto

 

1 tbl. olive oil

1 small chopped onion

1.5 cups diced winter squash (butternut, acorn, etc.)

3.5 cups vegetable broth - or more

1 cup Arborio rice

1/2 cup white wine or apple juice

salt and pepper to taste

 

Saute onion in olive oil over low heat about 10 minutes. Add squash

and .5 cup vegetable broth. Cover pan and cook until squash is

tender, about 10 minutes. Add rice and wine and cook until wine

is absorbed. Add 2.5 cups broth and simmer uncovered until liquid

is absorbed, about 30 minutes. Add .5 cup broth and stir until

rice is tender and creamy, about 5 minutes. Season to taste and serve.

 

 

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