Butternut Squash Risotto

Risotto has quickly become one of my go-to dishes. I usually have all the basics on hand -- arborio rice, chicken stock, wine, cream and onions -- and by simply adding one or two other ingredients, you can completely change the flavour.

This week, I made it with a butternut squash I had on hand. I questioned the recipe that told me to puree the squash, but once I mixed it with the risotto, it was creamy and delicious and satisfying like a cheesy macaroni. This was perfect for a cold winter night and was so easy that I made it for myself one night when T. was out at a hockey game. All you need in 30 minutes and you're on your way to a hearty meal.

Ingredients

• 2 cups cubed butternut squash
• 2 tbsp butter
• 1/2 onion, minced
• 1 cup Arborio rice
• 1/3 cup white wine
• 4 cups hot chicken stock
• 1/4 cup grated parmesan cheese
• 1/3 cup cream
• salt and pepper to taste

Directions

• In a large pot, bring water to a boil and add squash for 12-15 minutes, or until tender and can be easily pierced with a fork. Drain and mash with a fork.
• Melt butter in a saucepan over medium-high heat. Add onion and cook until onion begins to soften. Stir in rice and let toast -- about three minutes.
• Pour in the white wine, stirring constantly until evaporated. Stir in the squash and 1/2 a cup of the hot stock. Stir until stock has been absorbed by the rice. Slowly add the stock 1/2 a cup at a time, only adding more once the previous amount has evaporated. 
• Continue stirring until the risotto is creamy. Add cream and parmesan cheese and season to taste with salt and pepper.

Recipe from allrecipes.com