Squash & Golden Onion Risotto

• 5 cups broth
• 14 cup butter
• 3 onions, halved then sliced
• 2 -4 cloves garlic, chopped
• 2 -3 lbs squash, seeded, peeled, cut into cubes
• 1 teaspoon sage
• 34 cup white wine
• 14 cup red wine or 14 cup marsala
• 1 tablespoon balsamic vinegar
• 1 12 cups arborio rice
• to taste pepper
• to taste parmesan cheese

1. Heat broth in one saucepan.
2. Melt 1/4 cup butter in a large saucepan.
3. When butter foams, add onion and garlic.
4. Saute over med.
5. heat until pale yellow.
6. Add squash and sage; cook until starting to become tender.
7. Add wines and reduce.
8. Add balsamic vinegar and lower heat.
9. And rice, mix well.
10. When rice is coated, stir in 1-2 ladles of broth, cook until absorbed.
11. Continue this routine for 15-20 min.
12. Season with pepper.
13. Serve with Parmesan.

broth, butter, onions, sage, white wine, red wine, balsamic vinegar, arborio rice, pepper, parmesan cheese

Taken from www.food.com/recipe/squash-golden-onion-risotto-1141 (may not work)