Butternut Squash Risotto

Ingredients:
Butternut squash – 1 (peeled and cut into cubes)
Shallots – 2 large (minced)
Chicken stock – 6 cups
Butter –3/4 stick
Arborio rice – 1 ½ cups
White wine – ½ cup
Olive oil – 2 tbsp
Grated Parmesan cheese – 1 cup
Salt and freshly ground black pepper

Procedure:
Preheat oven to 400F.

On a baking sheet place the butternut squash cubes. Toss them with olive oil, salt and pepper.

Roast for 25-30 minutes until they are softened, turning once.

Meanwhile, heat the chicken stock and leave it on low heat to simmer.

In a heavy bottomed pan melt the butter and sauté the shallots on medium heat until translucent.

Add the rice and stir well so that the grains are coated with butter.

Add the wine and cook for a couple of minutes.

Add 2 ladleful of stock, salt and pepper to the rice and stir until the stock is absorbed, 8-10 minutes.

Continue to add the stock, 2 ladles at a time stirring often.

Continue to add the stock and stir until the rice is cooked through but still has a bite to it. this will take roughly 25-30 minutes.

Remove from heat and add the squash cubes and grated parmesan.

Mix well and serve immediately.