White Wine Butternut Squash Risotto

Snow has already started falling and its getting me so excited for Christmas celebrations. Butternut squash is one of my favourite fall/winter veggie to cook with so when I came across this recipe I just had  to try it. Ive always heard that risotto was a difficult rice to cook but never understood why until now... Its something you must tend to by continuously stirring and adding both to make sure it doesn't stick to the bottom of the pan. Mine did end up sticking a little but that didn't stop it from being super scrumptious.

Ingredients: 

6-8 cups vegetable or chicken broth
3 tbs olive oil
1 small onion finely chopped
4 cups butternut squash peeled and finely chopped
2 cups arborio rice
1 cup white wine
1/2 cup grated Parmesan cheese
1/4 cup shredded Mozzarella cheese
1 tbs dried basil

1 tbs dried oregano
1 tsp dried rosemary 

1 tbs butter
1/2 tsp ground black pepper
Salt to taste

Heat oil in a large saucepan then add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.

Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth until it barely covers rice.

Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time. Keep doing this until rice is tender and soft, about 30 minutes.

During the last minutes of cooking add butter, seasonings, mozzarella, parmesan cheese.

At this point the rice should have a creamy consistency. Add salt to taste. 

Serve with parmesan cheese.

Enjoy!