- 1/2 small yellow onion, finely chopped
- 3 tablespoon butter
- 1 pound butternut squash (about 3 cups diced)
- 1 3/4 cup rice for risotto (carnaroli, vialone nano, or arborio)
- 1/2 cup beef and 1/2 chicken bouillon cube dissolved in 5 cups water
- 2 tablespoon italian flat-leaf parsley, finely chopped
- 1/2 cup parmigiano-reggiano, freshly grated
Put the onion and 2 tablespoons of the butter in a large heavy bottomed pot over medium low heat.
Sauté the onion until it turns to a rich golden color.
While the onion is sautéing, remove the rind and the seeds from the squash, then cut it into 3/4 inch cubes.
When the onion is ready, add the squash to the pan with about 1/2 cup of water.
Season with salt and pepper and cook until the squash is tender, which takes about 10-15 minutes.
While the squash is cooking, heat the broth in a saucepot and keep it at a very low simmer.
When the squash is tender and all the water has evaporated, add the rice and stir until it is well coated.
Add about 1 cup of the hot broth and continue stirring.
Add only enough broth to produce the consistency of a rather thick soup and wait until all the liquid is absorbed before adding more.
Continue until the rice is al dente, which takes 20-25 minutes.
Remove from the heat and stir in the chopped parsley, the grated Parmigiano and the remaining tablespoon of butter.
Taste for salt and serve at once.