Butternut Squash Risotto

This recipe is from a Cooking Light cookbook. I had leftover squash after making Fettuccine with Squash and Cauliflower, my new favorite pasta dish. This risotto is very delicious and creamy!

(the chicken in the picture is Spicy Baked Chicken)

2 c. water, divided

2 c. less-sodium beef froth

2 tsp. olive oil

1/2 c. finely chopped yellow onion

3 c. (3/4- inch) cubed peeled butternut squash (about 1 pound)

1/2 tsp. salt

1/4 tsp. black pepper

1 1/2 c. Arborio rice or other short-grain rice

2 oz shaved Parmigiano- Reggiano cheese (or Parmesan cheese)

3 Tbsp. unsalted butter

2 Tbsp. finely chopped fresh parsley (or 1 Tbsp dried)

Bring 1 1/2 c. water and broth to simmer in large saucepan (do not boil). Keep warm over low heat.

Heat oil in a dutch oven over medium heat. Add onion; cook until golden, stirring frequently. Add 1/2 c. water, squash, salt, and pepper; cook until squash is tender and water is almost evaporated. Add rice; stir until combined. Stir in 1/2 c. broth mixture; cook until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 c. at a time, stirring constantly until each portion of broth is absorbed before adding next (about 30 minutes total). Stir in cheese, butter, and parsley. Serve immediately. Yield: 8 servings (serving size: 2/3 c.)

–Melanie