Butternut Squash Risotto

This recipe is a great easy meal for the fall. It is a non-vegan recipe inspired by the vegan butternut squash risotto from Vegenista, but I think the added dairy vastly improves it!

- 2 Tbsp olive oil
- 1/2 c yellow onion, chopped
- 2 garlic cloves, minced
- 1 c Aborio rice
- 1/4 c white wine
- 5 c chicken broth (I prefer low-sodium)
   *Note: I like to have an extra cup of broth hand in case I mess up and need it!
- 3/4 large butternut squash, peeled and chopped
   *Note: You can also use a variety smaller squashes, if desired
- 1/2 c green peas
- 1/4 c fresh basil, julienned
- 1 Tbsp butter
- Ground pepper
- Shredded parmesan cheese, for topping

1. Heat the oil over medium heat in a large saucepan or skillet. Add onion and garlic. Saute until the onion starts to get translucent, about 3 minutes.
2. Add the rice and stir until it becomes slightly translucent around the edges, about 2 minutes. Add wine. Stir until dissolved into the rice.
3. Add 2 cups chicken broth. Let simmer until the broth is absorbed by the rice, stirring occasionally. Once incorporated, add the squash, peas, and another cup of broth. Stir until the broth is absorbed again. Add another cup of broth. The squash should be softened and the rice should be cooked when this cup is absorbed. If not, add more broth until it is the way you like it.
4. Remove from heat and add basil, butter and pepper. Top with parmesan (and fresh basil leaves for garnish!). Pairs well with white wine. Enjoy!

Mmmm...