Butternut Squash Risotto

Ingredients

• 6-8 cups chicken broth (use vegetable broth for vegetarian option, and gluten-free stock for gluten-free version)
• 5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
• 1 sweet onion, finely chopped
• 2 cups butternut squash, peeled, and finely diced
• 2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred)
• 1 cup dry white wine (such as Sauvignon Blanc) (I used white cooking wine in the vinegar section)
• 1 cup freshly grated Parmesan cheese
• 2 cloves of garlic (which goes in with the onion) OR 2T of minced chives (which go in at the end)
• 1 teaspoon salt

Method

1 Heat broth in medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion, garlic, and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.
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, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.
3 During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan (I add about 3/4 of the cup of cheese), and chives (I've never used chives, so I just include garlic at the beginning). At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.

This is SOOOO good. I've made it 8 times, and every time it's been delicious (I even made it at Sean's and he admitted it was good).

NOTE 1: Costco sells butternut squash pealed and cubed which is WAY easier than using the real thing.  I chop their chunks more finely.

NOTE 2: Just as good with sweet potato instead of butternut squash