Winter Squash Risotto

1 small chopped onion

1 1/2 cups diced winter squash (butternut, acorn, etc.)

3 1/2 cups chicken broth - or more

1 cup Arborio rice

1/2 cup white wine

1/4 cup grated Parmesan cheese

10 minutes. Add squash and 1/2 cup chicken broth. Cover pan and cook until squash is tender, about 10 minutes. Add rice and wine and cook until wine is absorbed. Add

2 1/2 cups broth and simmer uncovered until liquid is absorbed, about 30 minutes.

Add1/2 cup broth and stir until rice is tender and creamy,

about 5 minutes. Mix in Parmesan and serve.