Butternut Squash Risotto

2 cups of butternut squash, cubed
2 tablespoons of butter
1/2 onion, minced
1 cup of aborio rice
1/2 cup of white wine
5 cups of hot chicken stock
1/4 cup of grated parmesan
salt and pepper to taste


Melt butter in a large frying pan and add the squash. Saute until soft and transfer onto a plate.

Add olive oil in a saucepan over medium-high heat. Add onion cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.

Pour in the white wine, cook, stirring constantly, until it has evaporated. Stir in the squash and 1/3 of the hot chicken stock, reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.