Butternut Squash Risotto

• 1 small butternut squash (about 1 pound)
• 1/2 small onion
• 2 tablespoons butter
• 1/2 cup Arborio rice
• 1 vegetable bouillon cube
• 2 1/2 cups hot water
• Salt and pepper
• 1/4 cup grated Parmesan cheese

1. Up to 2 hours before mealtime, cut the butternut squash into chunks and remove and discard the peel and seeds.
2. Cut into 1/4- to 1/2-inch chunks.
3. Peel the onion and cut into 1/2-inch pieces.
4. Place the butter in a skillet over medium-high heat.
5. Add the onion and cook, stirring frequently, for 12 to 15 minutes, or until the onion is translucent.
6. Add the squash and Arborio rice and stir well.
7. Place the bouillon cube in the water and smash it with a fork to break it up a little, then pour 1/4 cup of the water into the pan and cook over medium heat, stirring constantly, until all the liquid has been absorbed.
8. Continue adding the water, 1/4 cup at a time, until youve used 1 3/4 cups of the water.
9. It will take about 30 minutes to get to this point.
10. Remove from the heat, cover, and let stand.
11. Twenty minutes before mealtime, stir 1/2 cup of the water into the risotto and cook over medium heat, stirring constantly, for 8 to 10 minutes, or until the water is completely absorbed.
12. Repeat the process with the remaining 1/4 cup of water.
13. Season with salt and pepper, spoon the risotto onto plates, sprinkle with the Parmesan cheese, and serve immediately.
14. Risotto is usually made with Arborio rice because it has a very high starch content (Carnaroli and Vialone Nano are the other good risotto rices).
15. The starch gets released as you gradually stir in hot liquid, resulting in a creamy texture that you just cant get with regular white rice.

butternut squash, onion, butter, arborio rice, vegetable bouillon cube, water, salt, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/butternut-squash-risotto-383145 (may not work)