Roasted Butternut Squash Risotto

Ingredients:

1 butternut squash, peeled and cubed

3 tablespoons Butter EVOO, divided

¼ cup chopped onion

1 tablespoon minced garlic

1 cup Arborio rice

1 cup dry white wine 

1 tablespoon Fig Balsamic Vinegar

2 ½ - 3 cups chicken or vegetable broth, warmed in the microwave

½ cup parmesan cheese, additional for sprinkling on top

Chives 

Preheat oven to 400 degrees.  Toss butternut squash cubes with 1 tablespoon Butter EVOO.  Sprinkle with salt and pepper.  Place in oven and roast for 30-40 minutes or until golden brown and tender.  Remove from oven and set aside.

While squash is roasting in the oven, preheat medium saucepan over medium heat.  Add remaining 2 Tablespoons Butter EVOO and chopped onion.  Sauté for about 5 minutes or until onion is tender and translucent.  Add garlic and sauté 2 minutes.  Stir in Arborio rice and sauté for about 5 minutes.  Stir in white wine and Fig Balsamic Vinegar; cook until liquid is absorbed (stirring constantly).  Stir in ½ cup of broth and cook until liquid is absorbed (stirring constantly).  Add broth ½ cup at a time until all liquid is absorbed.  Risotto should be creamy with a slight “chew” to the rice (not mushy).  Add roasted butternut squash.  Stir in Parmesan cheese and sprinkle with chives and additional parmesan cheese to finish.