Butternut Squash Risotto

½ Large Butternut Squash (or one small)
4 Cups Chicken Broth
2 Tablespoons Butter (divided)
½ Cup Finely Chopped Onion
1 Cup Arborio Rice
¼ Cup Grated Parmesan Cheese
1/8 Cup Whipping Cream
Salt to Taste

1. Cook Squash in Microwave for 10 minutes remove and scoop pulp out of skin.(reserve (the pulp not the skin)).
2. Bring broth to a boil in a saucepan over medium heat; cover and reduce heat to low. Keep warm
3. Meanwhile melt 1 Tbls. butter in a medium saucepan over medium heat, add onion and saute until translucent. Add rice and cook until just beginning to brown. Stir in ½ cup stock; cook 1 minute.
4. Bring to a boil over medium-high heat. Reduce heat to low; add ½ cup of hot broth, stirring constantly until liguid is absorbed. Repeat procedure with remaining broth, ½ cup at a time. Total cooking time should be around 30 minutes. Stir in cooked squash, stirring to smooth out.
5. Stir in Parmesan Cheese and Cream along with remaining butter. Season with salt to taste.

Serve Immediately (serves 6-8 sides)

Revised from Southern Living, Dec. 2008