Butternut Squash Risotto - Risotto This butter is rich with the start of fall flavors.

Most risotto with butter, cream, mascarpone or even closed. Reduce fat by adding pumpkin puree of cream. Pumpkin makes a great replacement. 4 cups pumpkin, peeled and cubed a pumpkin 1-1/2 pounds 2 tablespoons extra virgin olive oil, divided 4 cups low-sodium chicken broth or more, divided 1 / 2 medium white onion, a diced 1 cup arborio rice 1 / 2 cup dry white wine such as Chardonnay 1 / 2 cup grated Parmesan cheese 4 cups arugula salt and pepper 1 tablespoon olive oilin a frying pan or cast iron on medium heat. Add the pumpkin and cook until squash begins to caramelize, about 5 minutes. Add 1 cup of broth can, cover and simmer until pumpkin is tender when pierced with a fork. Place squash and puree the soup in a blender and mix until fluffy. If the mixture is too thick, add water until puree is very similar to cake batter. Set aside. Heat remaining chicken broth in a small saucepan over medium heat. Heat remaining tablespoon olive oila medium saucepan over medium heat. Onion and a pinch of salt and "sweat" the onion translucent, about 3 minutes. Add rice and cook until they turn around and take a transparent part of the oil. Pour the wine, stir until completely made of rice, which accounts for about 5 minutes. You can add a cup of broth, a medium-low heat to simmer until the broth is almost absorbed and the rice, stirring often. Repeat two more times with remaining broth. Stir in 1-1/2 cups of butternut puree (reserve remaining...

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