Butternut Squash Risotto

I had kind of a "duh" moment after I made this recipe; after taking the time (almost an hour) to prepare it, it occurred to me I didn't take any step-by-step pictures like I normally do with my new recipes. Well, at least I managed to shoot the finished product, right? This recipe was too delicious not to post on my blog (not to mention, how cool is it that I'm slowly but surely trying out more squash recipes?? My mom will be so proud). Despite the long prep time, this was a perfect side dish to serve alongside my chicken marsala. The flavor was incredible, and unlike many rice sides I've eaten in the past, this one didn't feel too heavy. Definitely on the "make again" list!
Source: All Recipes

Ingredients:

• 2 cups cubed butternut squash
• 2 tablespoons butter
• 1/2 onion, minced
• 1 cup Arborio rice
• 1/3 cup dry white wine
• 5 cups hot chicken stock
• 1/4 cup grated Parmesan cheese
• salt and ground black pepper to taste

Directions:

1. Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
2. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.