Butternut squash is a delicious addition to creamy risotto. These squash are plentiful during the fall but available year round.  The sweet flavor is dreamy with pork and chicken.  I like to puree the squash but it can be added whole and cooked down.

INGREDIENTS:

• 4 cups chicken broth
• 3 tablespoons olive oil
• 1/2 butternut squash
• 3 cloves or garlic
• 1/2 cup of onion
• 2 shallots, diced
• 1 cup Arborio rice
• 1/2 dry white wine
• 1/4 firm sheep or goat like Manchego
• 2 ounces of butter substitute
• Salt & Pepper to taste
• Fresh sage for garnish

INSTRUCTIONS:

1. Put water on to boil.  Peel, seed and cube the squash.  When the water is boiling, add the squash.  Cook until fork tender.
2. Warm the broth in a sauce pan over low heat.  Cover and allow to simmer
3. Drain the squash and puree 3/4 of it with 1/2 of the warm stock.  Reserve a small amount of squash for garnish if desired. Add the puree into the small pan with the stock.
4. Heat a skillet over med high heat (dry).  Add rice to the dry pan and sir to lightly brown, about 3 minutes. When the is lightly browned, 3 tablespoons olive oil.
5. Add onion and saute onion for 2 minutes until they begin to turn translucent
6. Add shallot and garlic.  Cook for 2 minutes. Be careful not to burn the garlic
7. Deglaze with the wine.  Stir constantly until the wine is fully absorbed.
8. Add 1/2 cup of the warm broth/ squash puree to the rice, and stir until absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed.  
9. After all the broth is added, add the remaining squash and butter substitute.  
10. Continue stirring to incorporate. Risotto should be serve  al dente.  This should take 10-15 minutes after the last broth is added.
11. Remove from heat, season with salt and pepper to taste.  Top with grated cheese.  Garnish with chopped sage.