Butternut Squash Risotto

4 cups chicken or vegetable broth
1 tbsp. vanilla
1 butternut squash, peeled and diced, about 4 cups
1 large onion, chopped
1 1/2 cup arborio rice
1/2 cup dry white wine
1/2 cup shredded parmesan cheese
2 tbsp. green onions, chopped

I didn't need to add any salt to this.

Put the broth into a medium saucepan and warm over medium high heat. Add the squash to the broth and simmer until it is fork tender, about 5 minutes. Using a slotted spoon, remove the squash chunks to another dish.

In a large nonstick pan, add onions and a bit of cooking spray and cook until tender, about 3 minutes. Add in the rice and heat for about a minute. Add in the white wine and simmer, continuously stirring until all the wine has been evaporated. Add the vanilla and in 1/2 cup ncrements, add the broth to the rice, only adding more when the previous batch has almost entirely evaporate. Stir almost continuously. When the rice is tender, turn off the heat. Mix in the squash and parmesan cheese. Add salt to taste. Add green onions.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user DEBBIDOESDINNER.