Butternut Squash Risotto

By Hklbrries

Ingredients

• 1 butternut squash
• 3 tablespoons olive oil, divided
• 3 quarts chicken broth
• 1/4 cup unsalted butter
• 2 cups diced yellow onions
• 2 cups Arborio rice
• 1 cup diced tomatoes
• 1/2 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese
• Salt
• Pepper

Preparation

Step 1

Preheat oven to 350 F.

Peel squash, cut in half and remove seeds. Cut into 1/2-inch cubes. Toss in 1 tablespoon olive oil, place in a roasting pan and bake for 45 minutes, or until tender.

Heat chicken broth in a saucepan; hold at a simmer.

Heat butter and remaining olive oil in a heavy saucepan over low heat. Add onions and cook until translucent.

Stir rice into the onions.

Add hot chicken broth 1/2 cup at a time and cook, stirring constantly, until all the liquid has been absorbed and the rice is almost cooked.

Stir in squash. Continue cooking until the rice is creamy on the outside and al dente in the middle.

Stir in tomatoes, basil and Parmesan. Season to taste with salt and pepper.