Butternut Squash Risotto

Hidden beneath Wine Braised/Roasted Pork and an Apple Spinach Salad

1 medium butternut squash (1.5 – 2 lbs), peeled, seeded and cubed

2 tbs. butter

1/2 onion, minced

1 cup Arborio rice

1/2 cup white wine

5 cups vegetable stock

1/4 cup Parmesan cheese, grated

salt and pepper

1. Place butternut squash in a steamer basket over boiling water.  Allow to steam until squash is tender and can be pierced with a fork (10 – 15 minutes).  Remove from heat and mash in a bowl; set aside.  Meanwhile, heat vegetable stock in a saucepan.

2. In a medium saucepan over medium-high heat, melt the butter.  Add onion and saute until onion is tender (about five minutes), then add the rice.  Lower the heat slightly then continue cooking until the onion begins to brown on the edges.

3. Pour in the white wine and stir continuously until evaporated.  Stir in the mashed squash, and add about 1/3 of the stock.  Reduce heat to medium and continue stirring very frequently until the stock has been absorbed (another 5 minutes or so).  Add 1/2 of the remaining stock, and repeat.  Once the liquid has again been absorbed, pour in the last of the stock, and stir until a creamy consistency is reached.

5. Add Parmesan (reserving some for serving), salt and pepper to taste, and voila.

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