Ingredients

2 cups cubed butternut squash 2 tablespoons butter ½ onion, minced 1 cup Arborio rice ⅓ cup dry white wine 5 cups hot chicken stock ¼ cup grated Parmesan cheese salt and ground black pepper to taste

Directions

1. Place squash into a steamer basket in a saucepan; fill with water to just below the bottom of the basket. Cover, bring to a boil, and steam squash until tender, 10 to 15 minutes. Drain; use a fork to mash squash in a bowl.
2. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until onion begins to soften, then stir in rice. Continue cooking and stirring until rice is glossy and the onion begins to brown on the edges, about 5 minutes more.
3. Pour in white wine; cook, stirring constantly, until it has evaporated. Stir in mashed squash and 1/3 of the hot chicken stock; reduce heat to medium.
4. Cook and stir until chicken stock has been absorbed into rice, 5 to 7 minutes. Add 1/2 of the remaining chicken stock and continue stirring until it has been absorbed. Finally, pour in remaining stock and continue stirring until the risotto is creamy.

Stir in Parmesan cheese and season with salt and pepper.