Butternut Squash Risotto

Ingredients

• 1.4 liters chicken broth gluten-free for vegetarian option, and stock for version (use vegetable broth )
• 70 g butter unsalted divided (56g) (14g)
• 1 cup onion finely chopped
• 240 g butternut squash diced peeled finely ()
• 400 g arborio rice white (can substitute medium grained rice, but arborio is preferred)
• 236 ml cooking wine dry white (such as Sauvignon Blanc)
• 0.8 cup parmesan cheese divided freshly grated (1.5 oz, 40g)
• 2 tablespoons garlic chives chopped
• 4 servings salt 

Equipment

• frying pan
• sauce pan
• ladle

Directions

1. Heat broth in medium sized saucepan and keep warm over low heat.
2. Cook onion and squash in butter: Melt 4 Tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.
3. Add rice:
4. Add arborio rice to onion and squash. Cook 1 to 2 minutes.
5. Add wine:
6. Add the wine and cook, stirring constantly until wine has been absorbed by the rice or evaporated.
7. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed.
8. Continue cooking, stirring rice enough to keep it from sticking to the pan, adding a little bit of broth at a time, cooking and stirring until the liquid is absorbed, and the rice is tender but still firm to the bite, about 15 to 20 minutes.
9. the last minutes of cooking, add remaining tablespoon of butter, 1/2 cup Parmesan, and chives. At this point the rice should have a creamy consistency.
10. Add salt to taste. (The amount of salt you add will depend on how salty your broth was to begin with. I usually add at least a teaspoon of salt, sometimes more.)
11. Serve with remaining grated Parmesan.