Butternut Squash Risotto

Compliments of A Cook’s Cafe

ingredients

1
Trim the ends from the squash, cut in half around the middle and pare skin. Cut in half lengthwise and remove seeds, then cut into 1 inch cubes. Place on large baking sheet and drizzle with 2 T olive oil and season with salt and pepper.
2
Toss and cook in 425 degree oven for approximately 15 minutes. Squash should be soft and slightly brown. Meanwhile heat stock to a gentle simmer in a saucepan.
3
Melt 4 T. of butter with the remaining olive oil in a saute pan adding the garlic and onion. Do not brown.
4
Add the rice, stir well coating the grains with the oil and butter.
5
Add in wine and saute for a few minutes, then add enough stock to cover the rice, stir well and simmer. As the liquid is absorbed, continue to ladle just enough stock to cover the rice and stir well.
6
After removing the squash from the oven, add it to the risotto with the parmesan and remaining butter, season with salt and pepper and stir gently.