Butternut Squash Risotto
Ingredients
- 3 tbsp. butter, divided
- 1 tbsp. olive oil
- 1/2 whole butternut squash, peeled, seeded, and diced.
- 1/2 tsp. kosher salt, plus more to taste
- Black pepper, to taste
- 1/4 tsp. chili powder
- 6 c. low sodium vegetable or chicken broth
- 1/2 whole diced onion
- 1 1/2 c. Arborio rice
- 1/8 tsp. turmeric
- 1/4 c. heavy cream (less if desired)
- 1/2 c. parmesan shavings, plus more for serving
- Finely minced parsley, for serving
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