Butternut squash & risotto‏

By Jaya

Ingredients

• 1 medium butternut squash, peeled and cut into 1/2-inch cubes
• 6 tbsp butter, 2 tbsp melted
• salt and fresh ground pepper
• 3 c chicken stock
• 1 med onion, finely diced
• 2 c Arborio rice
• 1 c dry Vermouth
• 1 c finely grated Parmesan cheese
• 1 tbsp chiffon sage
• pinch of fresh ground nutmeg

Preparation

Step 1

Preheat oven to 475°. Toss cubed squash with 2 tbsp melted butter and a 1/4 tsp each of salt and pepper. Spread on a rimmed baking sheet and roast in the oven for 15 minutes. Shake vigorously and roast for another 15 minutes or until golden brown. Remove from oven and keep warm.
Heat stock plus 3 cups of water over medium high heat until simmering. Reduce heat to low and keep warm. In a large dutch oven or saucepan, melt 4 tbsp butter over medium heat until foaming subsides. Add onion and saute until translucent and soft, about 9 minutes. Add rice and stir frequently until the edges of the rice grains are translucent, about 4 minutes. Add vermouth and stir frequently until all liquid has been absorbed, about 2 minutes.
Add 3/4 cup stock and stir occasionally until all liquid is absorbed and the bottom of the pan is dry. Continue adding 1/2 cup of stock at a time, stirring frequently, allowing all stock to absorb before adding next 1/2 cup. Continue with this until the grains are firm tender, about 15-18 minutes. Add sage, parmesan, and nutmeg and stir until combined. Remove from heat and fold in squash. Season with salt and pepper. Serve immediately.