Creamy Butternut Squash Risotto

Place squash in a steamer basket inside a saucepan; fill with water up to the bottom of the basket. Cover, bring to a boil, then steam squash until tender (10-15 minutes). Drain and mash squash in a bowl.

Melt butter over medium-high heat in a separate saucepan. Add minced onion; cook, stirring occasionally, for about 2 minutes or until softened. Stir in Arborio rice, continuing to cook and stir until the rice is glossy and the onion edges are brown (around 5 minutes).

Pour in white wine and cook, continuously stirring, until evaporated.

Stir in mashed squash and a third of the hot chicken stock. Reduce heat to medium, then cook and stir until absorbed into rice (5-7 minutes). Add half of the remaining stock and continue cooking and stirring until absorbed. Finally, add the rest of the stock and keep stirring until risotto reaches a creamy consistency.

Stir in grated Parmesan cheese. Season with salt and pepper to taste.