Butternut Squash Risotto

Photo by Photography: Becky Luigart-Stayner

Ingredients

½ teaspoon salt
3 cups (3/4-inch) cubed peeled butternut squash (about 1 pound)
2 teaspoons olive oil
½ cup finely chopped yellow onion
2 (14 1/4-ounce) cans low-salt beef broth
1 ½ cups Arborio rice or other short-grain rice
½ cup (2 ounces) grated Parmigiano-Reggiano cheese
+ 4 more ingredients
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter
- 2 cups water, divided
- 2 tablespoons finely chopped fresh parsley

Bring 1 1/2 cups water and broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.Heat the oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring frequently. Add 1/2 cup water, squash, salt, and pepper; cook 10 minutes or until squash is te...

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