Butternut Squash Risotto

Mmm...Butternut squash is one of my favorite fall comfort foods, and this risotto did not disappoint. You could serve it as a main dish (makes about 4 servings), or a side, but be warned - you may want to eat the whole pan...



Ingredients:

1 medium-sized butternut squash

2 tbsp butter

1 small onion, chopped

1 1/4 cup Arborio rice

1/2 cup dry white wine, separated (I used a Chardonnay)

2 1/2 cups chicken stock, divided

5 oz. Proscuitto, cooked and cubed

1 1/2 tbsp fresh sage, chopped

1 1/2 tbsp fresh thyme, chopped

1 tbsp garlic powder

1/4 cup fresh grated Parmesan

salt and pepper to taste

Preheat oven to 425 degrees. Carefully cut the butternut squash in half lengthwise. Scoop out the seeds.

Place face down on a cooking sheet sprayed with cooking spray. Bake for 30 minutes at 425 degrees.

Once the squash has cooled, peel off the skin and mash in a bowl.

Saute onion in butter and 1/4 cup wine in a deep saute pan over medium-high heat until the onions begin to get soft. Stir in the rice, and continue to saute until the onion begins to brown.

Reduce heat to medium and pour in remaining 1/4 cup wine, and stir until all liquid is absorbed. 

Add 1/2 cup stock, 1/3 of the mashed squash, and garlic powder. Continue the cycle of stirring until liquid is absorbed and adding the stock in 1/2 cup increments and adding in the squash each time. When you add in the last of the squash, also add in the Proscuitto, sage, and thyme.

*Note - Before adding the last 1/2 cup of stock, do a quick taste test to see if the rice is done. You may not need the full 3 cups.

Continue to stir until all liquid is absorbed and the risotto is creamy. Mix in Parmesan, and add salt and pepper to taste. Enjoy!

Source: Adapted from a recipe I found on allrecipes.com