Side Dish Sunday: Butternut Squash Risotto

6-8 cups chicken broth
5 tablespoons unsalted butter, divided (4/1)
1 small onion, finely chopped
2 cups butternut squash, peeled, and grated
2 cups medium grained white rice (arborio or basmatti work best)
1 cup dry white wine
1 cup freshly grated Parmesan cheese
2 Tbsp chopped chives or garlic chives
Salt

Melt 4 tablespoons of butter in a large saucepan. Add onion and squash and cook for about 5 minutes over medium heat until onion begins to turn translucent.

Add rice and cook for another 1-2 minutes, stirring continuously. Pour in wine and continue to stir until the wine has been absorbed or evaporated.

Ladle in the broth until it covers the rice. Continue to cook over medium heat until broth has been absorbed. Continue to cook for about 15-20 minutes, adding remaining broth and stirring. Rice should be tender but still firm.

Just prior to serving, fold in remaining butter, 1/3 cup Parmesan cheese and the chives. Salt to taste and serve with remaining grated Parmesan.

Notes: Substitute vegetable broth to make this dish vegetarian. Sans the squash, this basic risotto recipe can be used with diced or grated carrots and chopped celery and other veggie leftovers.

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