INGREDIENTS
1
large butternut squash (about 1 lb.), peeled and seeded
8 cups
vegetable broth*
3 tbsp
butter
1 1/4 cups
finely chopped onion
2 cups
Arborio rice (short-grain)
1/2 cup
dry white wine
1/2 cup
freshly grated Parmesan cheese
1/4 cup
whipping cream
Salt and pepper