Butternut squash can be found in markets year round, but is most readily available in the fall. This simple dish is a beautiful gold color.

Ingredients

• 1 pound butternut squash
• 2/3 cup water
• 1/4 tsp salt
• 8 Tbs butter
• 1 small onion, diced
• 2 cups Arborio rice
• 1 quart chicken broth
• 4 ounces Parmigiano-Reggiano cheese, freshly grated
• 1/4 tsp salt
• 1/4 tsp black pepper, freshly ground

Directions

1. Peel, seed, and cube the squash.
2. Place the cubes of squash in a saucepan with the water, 1/4 tsp salt, and 2 Tbs butter and boil until the squash is soft.
3. Drain the squash over a bowl reserving the liquid.
4. Mash the squash with a potato masher until it is the smooth.
5. Add the salt and pepper to the squash and stir.
6. In a large skillet melt 5 Tbs of butter sauté the onion.
7. Add the rice and cook for 3-5 minutes, mixing frequently.
8. Add the squash and liquid reserved from cooking the squash.
9. Cook over medium heat. When the rice has absorbed all the broth add ladle full of broth. Be patient and let the rice simmer. Continue until the rice is cooked.
10. After the rice is cooked add the final tablespoon of the butter and the cheese.
11. Remove the skillet from the heat and stir. Let the risotto sit for a few minutes to melt the cheese.
12. Serve immediately.