Yield: 8 cups of risotto
Prep Time: 10 mins
Cook Time: 1 hr
2 Tbsp unsalted butter
1 onion, diced
1 garlic clove, minced
1 lb butternut squash, diced ½ inch (4 c diced)
1 tsp salt
1 tsp dry rosemary
6 ½ c vegetable or chicken broth, divided
1 ½ c Arborio rice or regular white rice
1 oz (1/3 c) Parmesan cheese, grated (plus additional for serving)
In a large pan, melt butter over medium heat. Add diced onion and garlic and sauté for 5 minutes, until softened. Add the squash, salt, rosemary, and ½ cup of broth and cook over medium heat until the squash begins to turn tender, 5-8 minutes.
While the squash is cooking, bring the remaining 6 broth to a simmer in a saucepan. Reduce the heat to low to maintain a slow simmer.
Add the rice to the squash mixture, and mix until evenly distributed.
Reduce the heat to medium low and add the broth, roughly 1/2 c at a time. Stirring between each addition and waiting until the broth has completely absorbed before adding any more. Continue to cook the risotto this way until the rice is soft and creamy, roughly 45 minutes.
Once the rice has reached your desired consistency, remove the pan from the heat and stir in the fresh, grated Parmesan cheese.