butternut squash risotto

This recipe is pretty easy, just involves lots of stirring - have a glass of wine handy to drink while stirring - makes it more enjoyable
Serves 4

2 Cups butternut squash (roasted then mashed)
2 Tablespoons butter
1/2 Onion, minced
1 Cup Arborio rice
1/3 Cup dry white wine
5 Cups hot vegetable stock
1/4 Cup grated Parmesan cheese
Salt and pepper to taste

Cut butternut squash in half, discard seeds, place in preheated 400 degree oven face up - for about 30 minutes (or until soft). I brushed halves with butter for the heck of it before I put them in the oven, and it turned out perfectly.

Melt butter in saucepan over medium-high heat. Add onion, cook and stir for about 2 minutes (until the onion begins to soften), then stir in rice. Continue to cook and stir until the rice is glossy from the butter, and the onions begin to brown on the edges (about 4-5 minutes).

Pour in the white wine; cook, stirring constantly, until wine has evaporated. Stir in the mashed squash and 1/3 of the vegetable stock; reduce heat to medium. Cook and stir until the stock has been absorbed by the rice (5-7 minutes). Add half of the remaining stock, continue to stir until absorbed. Finally, pour in remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in Parmesan cheese, and season with salt and pepper.

So good!