Butternut Squash Risotto

     A quick visit with my grandma this morning and I acquired yet another butternut squash.  I wanted to try something different this week.  I browsed a few of my new November magazines that have started to arrive, but they were all about Thanksgiving.  I'm not quite ready to think about that yet.  So I consulted my Cooking Light book and found this recipe for a risotto. 

Butternut Squash Risotto
A Cooking Light Recipe

Ingredients
2 cups water, divided
2 cans (14.25 oz) vegetable broth
2 tsp olive oil
1/2 cup yellow onion, chopped
3 cups butternut squash, cubed
1/2 tsp salt
1/4 tsp pepper
1 1/2 cup Arborio Rice
1/2 cup Romano Cheese, grated
3 tbsp Smart Balance Butter
1 tbsp dried parsley


Method
1. Bring 1 1/2 cups water and the broth to a simmer in a large saucepan.  Do not allow the liquid to boil.
2. In a Dutch oven or a large pot, heat the oil over medium heat.  Add the onions and cook for 5-8 minutes, or until golden.
3. Add the squash and 1/2 cup of water.  Cook for about 10 minutes or until the squash is tender.
4. Stir in the rice.  Add 1/2 cup of the water/broth mixture.  Continuously stir until the liquid is absorbed.  Once most of the liquid is absorbed, add an additional 1/2 cup of the water/broth mixture.  Continue this process for about 30 minutes. 
5. Stir in the cheese, butter, and parsley.