Winter Squash Risotto
| Yield: | 4 Servings |
| Categories: | Italian, Main Dishes |
| 4 | tb | Unsalted butter |
| 1 | lg | Onion; chopped |
| 1 1/2 | c | Diced peeled butternut squash; about 8 ounces |
| 5 | c | Vegetable broth |
| 1 1/2 | c | Arborio rice |
| 1/2 | c | Dry white wine |
| 1/4 | c | Parmigiano-Reggiano cheese; grated, about 1 oz. |
| 1 | tb | Fresh parsley; minced |
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