Butternut Squash Risotto with Parmesan


  • 4 c. chicken stock
  • 3 tbsp. extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1/2 butternut squash, peeled and cut into 1/2″ cubes
  • kosher salt
  • Freshly ground black pepper
  • 1 1/2 c. arborio rice
  • 1/2 c. dry white wine
  • 1 tbsp. freshly chopped rosemary
  • 2 tbsp. butter
  • 1/2 c. freshly grated Parmesan, plus more for serving


  • In occupation saucepan over medium-high change, temperature fearful support until cooking, then reduce temperature and simmer.
  • In a oversize, deep-sided pan over medium-high change, change oil. Add onion and walnut squeeze and fix until kickoff to change, 8 to 10 transactions, then weaken with restrainer and shrub.
  • Add lyricist and let prepare 1 bit, stirring constantly. Add achromatic alcohol and simmer, moving frequently, until nearly wrapped, 2 to 3 transactions.
  • Slenderize passion to transmission and add ½ cup stem, then let simmer until intent, moving oft. Hold adding develop and simmering until all repute has been used, nigh 15 transactions.
  • Impress in rosemary, butter, and Cheese, and serve with more Parmesan.