Butternut Squash Risotto - South Michigan Food Bank

Ingredients

• 3 tablespoons olive oil, divided
• 1 small yellow onion, chopped
• 2 cloves garlic, pressed or minced
• 4 cups (32 ounces) vegetable broth, divided
• 1 cup water
• 1 ½ cups brown arborio/short-grain brown rice (or any rice you have on hand)
• 1 small butternut squash (about 2 pounds), peeled and sliced into ½” cubes
• 1 cup grated Parmesan cheese* (about 2 ½ ounces)
• ½ cup dry white wine, optional
• 3 tablespoons unsalted butter, diced
• 1 teaspoon salt