Roasted Butternut Squash Risotto

My Mom recently had risotto for the first time at one of her favorite restaurants, The Wheatfields.  She has wanted to make it, so I coached her through.  We used it as a side for dinner.  We made classic risotto with roasted butternut squash.  It was served alongside roasted pork loin and a simple salad.

Roasted Butternut Squash Risotto

1 small butternut squash peeled and diced

1 tsp of salt

1/2 tsp of fresh cracked pepper

2 TBS of olive oil

Place squash on baking sheet.  Combine well with olive oil, salt, and pepper.  Bake for 35-40 minutes at 400 degrees.  Place in shallow bowl and mash.  Set aside to add to risotto.

5 cups of chicken broth

1 medium onion, finely diced

2 cloves of garlic, minced

3 TBS of olive oil

1 /2 tsp of salt

2 cups of Arborio rice

1/2 cup of dry white wine

2 TBS of fresh parsley, chopped

1/2 tsp of fresh cracked pepper

1/2 cup of grated Parmesan cheese

Place chicken broth in pot over medium heat.  Add olive oil to a separate 5 qt pot (which conducts heat evenly) over medium heat.  Add onions, garlic, and salt.  Once the onions are soft add the rice and cook for 1-2 minutes but do not let the rice brown.  Pour in the white wine and stir until the wine has been absorbed.  Then while stirring slowly add 1/2 cup of the broth.  Continue stirring until almost all the broth is incorporated.  Continue adding a 1/2 cup of broth at a time making sure that with each addition the broth is absorbed before adding the next. Once all the broth has been absorbed, remove from heat and add the squash, parsley, and cheese.  Serve immediately.  Please note that we served the cheese on the side as not everyone in my family is dairy-friendly.  Enjoy!