Butternut Squash Risotto
Epicurious Editor
ingredients
- 2 cups water, divided
- 2 (14 1/4-ounce) cans low-salt beef broth
- 2 teaspoons olive oil
- 1/2 cup finely chopped yellow onion
- 3 cups (3/4-inch) cubed peeled butternut squash (about 1 pound)
- 1/2 teason salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups Arborio rice or other short-grain rice
- 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
- 3 tablespoons unsalted butter
- 2 tablespoons finaly chopped parsley
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