Butternut Squash Risotto

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

1. Bring 1 1/2 cups water and broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.
2. 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 tender and water has almost evaporated. Add rice; stir until combined. Stir in 1/2 cup broth mixture; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in cheese, butter and parsley. Serve immediately.

water, lowsalt beef broth, olive oil, yellow onion, butternut squash, teason salt, freshly ground black pepper, arborio rice, cheese, unsalted butter, parsley

Taken from www.epicurious.com/recipes/member/views/butternut-squash-risotto-1269328 (may not work)