Butternut Squash/ Carrot-Ginger Risotto

• 1c. peeled butternut squash
• 1c. peeled chopped carrots
• 1T. chopped fresh ginger
• 2T. olive oil
• 1 small onion,chopped
• 2 garlic cloves,crushed
• 1 c. arborio rice
• 1/2 c. white wine
• 2-3c. hot chicken stock
• 1/2 c. parmesan cheese
• butter to taste

1. In large saucepan cover squash,carrots and ginger with water, salt and pepper, and cook until tender, drain and puree in blender. In large saucepan heat olive oil and cook chopped onion and garlic until softened, add rice and stir 2 minutes, then add wine, cook another minute before gradually adding hot stock, 1/2 c. at a time for about 20 minutes until rice is al dente, then stir in squash mixture, parmesan and butter to taste.

peeled butternut squash, carrots, fresh ginger, olive oil, onion, garlic, arborio rice, white wine, chicken, parmesan cheese, butter

Taken from www.epicurious.com/recipes/member/views/butternut-squash-carrot-ginger-risotto-1200544 (may not work)