Squash Risotto

• 1 butternut squash, about 1 1/2 lb.
• 1 Tbs. extra virgin olive oil
• Salt and freshly ground black pepper
• 2 Tbs. melted butter
• 13 cup maple syrup
• 1 tsp. rosemary
• 2 Tbs. extra virgin olive oil
• 1 onion, diced
• 2 cups Arborio rice
• 1 cup white wine
• 8 1/2 cups vegetable stock or water
• 1 cup Squash Puree
• 1 cup diced roasted butternut squash
• 2 Tbs. butter
• Salt and freshly ground black pepper to taste

1. Preheat oven to 375F.
2. To make Squash Puree:
3. Cut a squash in half lengthwise, and remove its seeds.
4. Rub its insides with olive oil, and season it with salt and pepper.
5. Place squash on a baking sheet, flesh side down.
6. Cook about 30 minutes, or until squash is soft.
7. Remove it from oven, and puree 1 cup squash flesh in a blender or food processor with butter, syrup and rosemary until smooth.
8. Season with salt and pepper, and set it aside.
9. Dice 1 cup of roasted squash, and set it aside.
10. To make Squash Risotto:
11. Heat oil in a large saucepan over medium-low heat, and add onion.
12. Cook onion for 1 to 2 minutes, but do not brown it.
13. Add rice, and when it is hot, add wine and cook, stirring well, until rice absorbs wine, about 2 minutes.
14. Begin to add stock 1 cup at a time, stirring constantly and cooking until stock is absorbed.
15. Repeat process until all stock is used up, for 20 to 30 minutes.
16. Stir in Squash Puree, roasted squash and butter.
17. Season with salt and pepper, and serve.
18. Wine Suggestions
19. With flavors of squash and maple syrup dominating this dish, go for a Viognier such as the California R.H. Phillips or a Meridian Gewurztraminer, both just slightly sweet enough to balance this comfort food.

butternut squash, extra virgin olive oil, salt, butter, maple syrup, rosemary, extra virgin olive oil, onion, arborio rice, white wine, vegetable stock, puree, butternut squash, butter, salt

Taken from www.vegetariantimes.com/recipe/squash-risotto/ (may not work)