Ingredients

1 small (2-3") onion
1 Tbs. olive oil
3/4 c. Arbio rice
1 c. white wine (I use one "airline" bottle)
4 c. chicken broth
1-1/2 to 2 c. butternut squash cut into 1/2" cubes
1/2 c. craisins
1/2 c. walnuts, toasted
3 Tbs. heavy cream (optional)
1/2 c. grated fresh Parmesan cheese

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Directions

Good to know

This is a simple dish to prepare, but it does take 20-30 minutes of stirring to create the creaminess that is risotto's hallmark. If you have an open kitchen and can share a glass of wine with your guests, it's a nice dish to serve guests.

There are a few "musts" in this recipe:
- Toast the nuts (directions here)
- Only use fresh Parmesan, not canned
​- Arbio rice is much better than regular
- Add the squash part way through cooking so it does not overcook

Another delicious combination is green risotto: asparagus, peas, mushrooms and green onions. In this case, the asparagus, peas and mushrooms would be added much closer to the end of the cooking time and the green onions just before serving.