Butternut Squash Risotto

Ingredients

• 2 cups arborio rice (short-grain)
• 3 tablespoons butter 
• 1 lb butternut squash peeled seeded
• 0.5 cup cooking wine dry white
• 1.3 cups onion finely chopped
• 0.5 cup parmesan cheese freshly grated
• 8 servings salt and pepper to taste
• 8 cups vegetable broth 
• 0.3 cup whipping cream 

Equipment

• bowl
• sauce pan
• dutch oven

Directions

1. Cut squash into 1/2- to 3/4-inch cubes.
2. Bring broth to a boil in a large saucepan over medium heat; cover and reduce heat to low. Keep warm.
3. Meanwhile, melt butter in a large Dutch oven over medium heat.
4. Add onion, and saut 5 minutes or until tender.
5. Add squash, and cook, stirring occasionally, 4 minutes.
6. Add rice, and cook 2 minutes. Stir in wine; cook 1 minute.
7. Bring to a boil over medium-high heat. Reduce heat to low; add 1/2 cup hot broth, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. (Total cooking time is about 20 minutes.) Stir in Parmesan cheese and cream. Season with salt and pepper to taste.
8. Transfer to a large serving bowl.
9. Serve immediately.
10. *8 cups chicken broth may be substituted.