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[quote=Anonymous]Butternut Squash Risotto

- 1 cup of white wine
- 30oz chicken stock
- 1 cup roasted butternut squash flesh mashed with a fork
- 1 bulb of garlic roasted
- 1 small onion diced
- 1 cup arborio rice
- olive oil
- salt, pepper, thyme

Roast squash and garlic (cut clove in half, add 1-2 tbsp of chicken stock, wrap in aluminum foil, bake for 30min at 375). Get stock into a pot and heat to a boil, then drop the heat to low. In a pan at least 3" deep head olive oil over medium heat. Add onion and sauté 3-5 minutes until softened. Add rice. Continue to sauté for another 3-5 minutes (don't let the rice burn, just get nutty).

Add wine and cook until all liquid is absorbed. Add one ladle (about 2/3c, at least enough to cover the bottom of your pan) of hot stock, stir and cook until absorbed. Repeat for another 15-20min until most of the stock has been used. After 3 ladle's I add 1tsp of dry thyme. Once I'm down to 1-2 ladle's worth I start tasting the rice to check doneness. Then stir in roasted squash with a little stock. Squeeze garlic from bulb (it'll be like a paste once it's roasted), and add to rice mixture.

You can finish with a dab of butter (sometimes I do, sometimes I don't), or add a little cheese. S/P to taste. [/quote]

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