Wonderful Winter Squash Risotto

• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 12 cups diced small winter squash (butternut, acorn, etc.)
• 3 12 cups good quality chicken broth (or more if needed)
• 1 cup arborio rice
• 12 cup white wine
• 14 cup grated parmesan cheese

1. Saute onion in the olive oil over low heat, about 10 minutes.
2. Add the squash and 1/2 cup broth.
3. Cover the pan, and cook until the squash is tender (about 10 mins).
4. Add rice and wine, and cook until the wine is absorbed.
5. Add 2-1/2 cups more broth, and simmer, uncovered until the liquid is absorbed (about 30 minutes).
6. Add 1/2 cup more broth, and stir until rice is tender and creamy (about 5 minutes).
7. Mix in the Parmesan cheese, and serve.

olive oil, onion, winter, chicken broth, arborio rice, white wine, parmesan cheese

Taken from www.food.com/recipe/wonderful-winter-squash-risotto-77505 (may not work)