Butternut Squash Risotto

Ingredients

• 6 cups chicken broth
• 5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
• 1 small onion, finely chopped
• 2 cups butternut squash, peeled, and finely diced
• 2 cups arborio rice
• 1 cup dry white wine
• 3/4 cup freshly grated Parmesan cheese, divided
• 2 tablespoons chopped chives or garlic chives
• Salt

Directions

1. Pour the broth into a medium sized saucepan, warm it, and leave it over low heat so it stays hot while you cook.
2. In a large saucepan, melt 4 Tbsp of butter. Stir in the onion and butternut squash, then cook over medium heat until the onion looks translucent, about 5 minutes.
3. Add the arborio rice to the pan with the onion and squash. Cook it for 1 to 2 minutes, stirring so the grains get lightly coated.
4. Pour in the wine and keep stirring as it cooks, until the liquid has either soaked into the rice or cooked off.
5. Add a few ladles of the warm broth, using only enough to just barely cover the rice. Cook over medium heat until the broth is absorbed.
6. Continue adding the broth a little at a time, stirring often enough that the rice does not stick to the pan. Let each addition absorb before adding more, and cook until the rice is tender with a slight firmness in the center, about 15 to 20 minutes. In the final minutes of cooking, stir in the remaining tablespoon of butter, 1/2 cup Parmesan, and the chives. The risotto should look creamy at this stage. Season with salt to taste, depending on how salty your broth was.
7. Serve with the remaining grated Parmesan.