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Roasted Butternut Squash Risotto

Kelly Senyei
  • 55 minutes
  • Serves 8

INGREDIENTS

3

lbs butternut squash (1 large)

3 1/2 cups

chicken broth

1 cup

water

6 tbsp

unsalted butter

1 cup

diced onion

2 tsp

minced garlic

1 cup

arborio rice

1/2 cup

dry white wine

1/2 cup

grated Parmesan cheese, plus more for garnish

2 tbsp

chopped fresh chives, plus more for garnish