We are serving this with chopped chives, but you could also crisp up a few fresh sage leaves in simmering butter, then crumble them into the risotto.
- 6 cups (1.4 liters) chicken broth (use vegetable broth for vegetarian option, and gluten-free stock for gluten-free version)
- 5 Tbsp (70g) unsalted butter, divided into 4 Tbsp (56g) and 1 Tbsp (14g)
- 1 small onion, finely chopped (1 cup)
- 2 cups (240g) butternut squash, peeled, and finely diced (1/4-1/2 inch)
- 2 cups (400g) arborio rice (can substitute medium grained white rice, but arborio is preferred)
- 1 cup (236 ml) dry white wine (such as Sauvignon Blanc)
- 3/4 cup (1.5 oz, 40g) freshly grated Parmesan cheese, divided
- 2 Tbsp chopped chives or garlic chives
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: Add arborio rice to onion and squash. Cook 1 to 2 minutes.
4 Add wine: Add the wine and cook, stirring constantly until wine has been absorbed by the rice or evaporated.
5 Start adding broth a ladle at a time, allowing rice to absorb broth: Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed.
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.
6 During 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. 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.)
Serve with remaining grated Parmesan.