Butternut Squash Risotto

This risotto is very diverse with fall dishes (a perfect side to a Thanksgiving Day menu) or I also like to use it in my Lacto-Ovo Vegetarian Meal Prep menu.  This risotto is not only rich in flavor, it is rich in color as well and adds a beautiful aesthetic to any meal, whether its casual or formal.

Ingredients - makes approximately 4-5 1 cup servings:
1/4 cup onion, minced onion
4 tbsp. extra virgin olive oil 
1/2 cup butternut squash, diced 
1 cup arborio rice
1/4 cup white wine
1/4 cup parmesan cheese, grated
Approximately 2 cups low-sodium chicken broth

1. In a small pot, add onion, butternut squash and 1 tbsp. of olive oil over a medium heat until veggies onion and is translucent.
2. Add rice and toss all together until rice is is coated well with oil (you may need to add more olive oil.
3. Add wine and bring to a low boil.
4. Reduce heat and simmer for approximately 10 minutes uncovered, stirring frequently until liquid is reduced by half.
5. Add 1/2 cup of broth to pot and continue to simmer and stir frequently until broth has soaked into rice.
6. Continue step 5 until risotto reaches the desired consistency: a creamy consistency, with rice soft on the outside but slightly al dente on the inside when you bite into it.
7. Once consistency is reached, top off with 2 tbsp. of olive oil and parmesan cheese.