Butternut Risotto

Directions

1. 1
   Heat chicken broth and water in a saucepan to a slow simmer.
2. 2
   Heat olive oil in a heavy saucepan over medium high heat and add the onion.
3. 3
   Cook 5 minutes, or until translucent.
4. 4
   Add shredded squash and cook over medium heat until lightly browned (10 - 15 minutes).
5. 5
   Stir often.
6. 6
   Add rice and cook 1 minute, stirring constantly.
7. 7
   Add wine and cook and stir until liquid is absorbed.
8. 8
   Add 1/2 cup of broth mixture and cook, stirring constantly, until liquid is absorbed.
9. 9
   Continue stirring in broth 1/2 cup at a time until all or most of the liquid has been absorbed and rice is tender but still al dente (20 - 25 minutes).
10. 10
    Stir in Parmesan and season with salt and pepper.
11. 11
    Garnish with more Parmesan.