Butternut Squash or Pumpkin Risotto
-Peel 1 small butternut squash, then cut into ½ inch big cubes.
-Peel and then finely chop 1 onion.
-In a medium saucepan, heat 4 cups chicken stock over medium-high heat until boiling, then reduce heat and simmer.
-Add 3 TBS olive oil or ghee to a large, deep-sided skillet over medium-high heat.
-Add onion and butternut squash and cook until beginning to soften, 8 to 10 minutes.
-Season with sea salt and pepper.
-Add 1½ cups Arborio rice and let cook 1 minute, stirring constantly.
-Add ½ cup dry white wine and simmer, stirring frequently, until nearly absorbed, 2 to 3 minutes.
-Reduce heat to medium and add ½ cup stock, then let simmer until absorbed, stirring frequently.
-Continue adding stock and simmering until all stock has been used, about 15 minutes.
-Stir in the following:
1 TBS fresh rosemary, finely chopped
2 TBS unsalted butter
½ cup freshly grated Parmesan
-Serve with additional Parmesan.