Butternut squash risotto (chicken, onions, baking, best)

[lubby]

1 cup risotto (aborio rice)
2/3 cup chopped onions (I use the sweet variety)
3 cups hot chicken broth
1/3 cup dry white wine
4 Tbsp olive oil divided
1 Tbsp butter
1 1/2 tsp kosher salt divided
1 butternut squash peeled and sseded and cut into bite sized peices (They sell fresh butternut already peeled and cut if you prefer)
1/3 cup grated parmesan or romano cheese

Place butternut squash onto a baking sheet, add 2 Tbsp of olive oil, 1 tsp salt and toss to coat. Raost in oven on 425 degrees for 40 minutes or until golden brown and soft. While squash is roasting coat a large pan with butter and the other 2 remaining Tbsp olive oil, add risotto and cook until it gets toasted (about 3 minutes) add onions and cook another 3 minutes. Next add wine and stir until liquid as absorbed. then begin adding 1 cup at a time the hot chicken broth, stirring until liquid is absorbed. You may or may not use all 3 cups of broth. Continue until cooked through and all liquid is absorbed. Turn off heat and add grated cheese, mix well. squash should be done by now so add that to the risotto and mix well.

[DawnMTL]

A friend of mine used to make this... but then she would form "patties" out of it and saute' them in oil until both sides were browned. Oh my God... one of the best things I ever ate.

[lubby]

Originally Posted by DandJ

A friend of mine used to make this... but then she would form "patties" out of it and saute' them in oil until both sides were browned. Oh my God... one of the best things I ever ate.

Sounds good.

[shh1313]

Sounds Great!!, you are on a roll!!..