Butternut Squash Risotto

Step 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.

Step 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.

Step 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. 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.

Step 4
Stir in Parmesan cheese and season with salt and pepper.