Squash Risotto

With some cool nights in the forecast it still feels right to be stirring up a risotto, and roasting the squash first really brings out the nutty flavor.  Peel, seed, and cube a medium butternut squash, toss with some oil and salt, and roast in a 400 oven for 45 minutes or until it’s tender.

While the squash is cooking, heat up five cups of quality chicken or vegetable stock in a small pot.  In a large pan over medium heat, sauté a large chopped onion in a few tablespoons of butter or olive oil.  Once translucent, stir in a cup and a half of rice, and cook for another few minutes.  Next, add a cup of your stock, stirring occasionally, until completely absorbed.  Repeat with another cup of stock, after that’s absorbed, stir in the squash. 

Continue adding the remaining stock in one cup increments until the rice is al dente and creamy…approximately 25 minutes in total.  You may not end up using all of the stock. To finish, stir in another tablespoon of butter, a cup of grated parmesan cheese, and salt and pepper to taste.