Ingredients

• 3/4 cup medium grain rice
• 3 cups peeled, diced butternut squash
• 1 small onion, minced
• 2 1/2 -3 cups chicken broth
• 1/3 cup Parmigiano-Reggiano cheese, grated
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• Salt to taste

How to make Roasted Butternut Squash Risotto directions

• 1

  Preheat oven to 400°F (205°F).

• 2

  In a mixing bowl, toss the squash with 1 tablespoon olive oil. Spread out on a cooking sheet (with sides so oil doesn’t spill off), season with salt and roast in the oven for about 25-30 minutes or until the squash is soft. Set aside.

• 3

  In a medium saucepan, heat the broth and simmer on low.

• 4

  In a skillet, sauté the onion in remaining olive oil until tender. Add the rice and stir to coat. Pour in 1 cup of broth and stir. Cook and stir until the broth is absorbed before adding more broth. Continue stirring, adding broth 1/2 cup at a time, until the rice is tender and creamy, about 25-30 minutes. You might not use all of the broth. Remove from heat.

• 5

  Stir in the squash and cheese. Season with salt to taste. Serve on warm plates.