Butternut Squash Risotto

I believe I posted this last year, but it's worth revisiting.

Risotto.

Is there any more perfect comfort food? It's warm and chewy. Hearty and heart-warming. I know that when I am having a stressful week, I don't want pasta. I don't want bread. I want risotto.

I want the starchiness. I want the creaminess. And I want the thoughtless calm of plopping on my stool before the stove and just stirring.

And stirring.

Risotto. It's good stuff.

Butternut Squash Risotto

Ingredients:

1 small butternut squash

1 small-medium onion, finely chopped

1 1/2 cup arborio rice

1/2 cup parmesan

1/2 cup dry white wine

4 cups vegetable or chicken stock

1 tsp vanilla extract

3 tbsp butter

Directions:

In a medium saucepan, heat the stock and vanilla extract. Once it has boiled, reduce to a simmer and add the butternut squash. Cook until the squash is tender, roughly 5 minutes. Remove with a slotted spoon and set aside.

While the squash cooks, chop your onion.

Heat 2 tbsp of butter in a medium saucepan. Add the chopped onion and cook until softened, roughly 3 minutes. Add the rice and coat with butter and onion. Next, add the wine and stir until it has absorbed. Begin to add the stock in 1/2 cup increments, stirring constantly. Add more stock as the rice absorbs it. Continue until the rice is tender, but still firm to bite. The risotto should be creamy, roughly 20 minutes.

Please excuse my messy stovetop

Stir in the butternut squash, parmesan cheese, and final tablespoon of butter. Enjoy!