Butternut squash risotto

[Mama Mangia]

BUTTERNUT SQUASH RISOTTO

5 cups chicken stock
4 tbsps. butter
3/4 pound butternut squash, peeled and cut into 1/2 inch cubes
1 yellow onion, diced
1 garlic clove
1 1/2 cups Arborio rice
1/2 cup Chardonnay
1/2 cup grated Parmigiano Reggiano
1 tbsp. chopped fresh parsley
kosher salt
fresh black pepper

Bring the stock to a boil over medium heat. Reduce the heat and let simmer. Melt the butter in a large saucepan add the squash, onion and garlic. Cook until soft, about five minutes. Add the rice and cook two minutes. Add the wine. Bring to a boil. Reduce the heat and simmer until the wine is completely absorbed, about five minutes. Add the chicken stock, one cup at a time, stirring frequently, until the rice is tender but not mushy, about 20 minutes. Add the Parmigiano and parsley. Taste. Add a pinch of salt and pepper, stir to dissolve and taste