Butternut Squash Risotto

Serves four, with leftovers

Ingredients:

1/2 average sized butternut squash, cooked.  (You could also used buttercup or blue hubbard.  Acorn doesn ot work as well).  I love roasting squash, but for this recipe, I cut it in half, scoop out the seeds and boil it until it is super soft.  It comes out better and is easier to clean up.

1 medium sized onion, chopped

2 tablespoons extra virgin olive oil

1 1/4 cups Arborio Rice.  My host mother in Italy always said "one [1/4 cup] for each person and one for the pot!"

6 cups vegetable or chicken stock, hot and just below a simmer on the stove next to the pot in which you will cook your rice.

1 cup white wine

1/2 cup grated Romano or Parmesan cheese, plus more for serving

In a large skillet or wide pot heat your olive oil.  Add one small piece of onion.  When the onion sizzles, add the rest of the onion.  When the onions are transparent, add the squash.  Stir into the onion and oil until all combined.  Add your rice and a ladle of stock.  

From this point forward you must commit yourself to the risotto.  I mean it:  do not answer the phone.  Stir the rice gently at a slow boil until the mixture is noticeably drier.  Add another ladle of stock.  You will repeat this proces five or six times and in that time you will see the rice become plumper and more transparent.  It is a good idea to taste it periodically.  Never stop stirring.  When it is pleasant to the tooth, but not mushy, add your wine.  Allow the wine to cook down and then turn off your heat and add your grated cheese. Stir in your cheese until all combined and serve hot with more cheese, to taste, on top.