Butternut Squash Risotto from Simply Recipes

6-8 cups chicken broth (use vegetable broth for vegetarian option)
Butter
1 small onion, finely chopped
1 cup butternut squash, roasted (or any kind of squash, Acorn to zucchini)
1 cup arborio rice (can substitute medium grained white rice, but arborio is preferred)
1/2 cup dry white wine or cooking sherry
1/2 cup+ freshly grated Parmesan cheese
Salt

1 Slice butternut squash in half, place on a baking pan with cut side up, and roast at 350 until soft. Allow to cool enough to handle, and peel skin off (should come off easily). Roughly chop to break up any fibers holding the flesh together. 1 cup is approximately half a squash. Heat broth in medium sized saucepan and keep warm over low heat. Chop onion. Melt 4 T of butter in a large saucepan; and saute onion, adding the squash at the end.

2 Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, and the rice is tender, but still firm to the bite.

3 During the last minutes of cooking, add remaining tablespoon of butter and 1/4 cup Parmesan. At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.

Serves 4.

Doesn't freeze well.