Butternut Squash Risotto

INGREDIENTS

  • 1 small butternut squash, peeled and diced

  • 1 cup Arborio rice

  • 1 small onion, chopped

  • 4 cups vegetable broth, warmed

  • 1/4 cup Parmesan cheese, grated

  • 2 tablespoons olive oil

  • Salt and pepper, to taste

PREPARATION

  1. Heat olive oil in a large pan and sauté onion until softened.

  2. Add butternut squash and cook until slightly tender, about 5 minutes.

  3. Stir in Arborio rice, then gradually add broth, one ladle at a time, stirring until absorbed.

  4. Once rice is tender, fold in Parmesan, season with salt and pepper, and serve warm.