Butternut Squash Risotto

It was a very disappointing year in my garden for winter squash with early squash bugs and then powdery mildew. My only two butternut squash have ended up as decorations in my basket of gourds.

Fortunately, gardeners typically also have friends who are gardeners, so I was happy to receive a more respectable sized squash from a friend at work to make this recipe for Butternut Squash Risotto.

Ingredients:
2 cups Arborio rice
6 cups broth
4 tablespoons margarine
1 cup chopped onion
2 cups butternut squash peeled and cubed 
1/2 cup white wine
1/4 cup fresh Parmesan cheese
chopped chives
Melt margarine in large saucepan. Add onion and saute for 1 minute. Add squash and saute for 10 minutes. Add rice and saute for 2 minutes. Add wine and cook until absorbed, then add enough broth to cover, cooking gradually while stirring frequently. Keep adding broth until rice is no longer hard. Just before removing from heat, add Parmesan cheese and sprinkle with chives. This is a great comfort food dish.