Risotto With Butternut Squash And Sage

• 2 Tbsp Olive oil
• 2 Tbsp Butter
• 1/2 onion, diced
• 3 cloves garlic, diced
• 2 cups cubed, peeled butternut squash (1/2 inch cubes)
• 1 1/2 cups arborio rice
• 3/4 cup dry white wine
• 5 cups stock - chicken or vegetarian
• 1 can whole plum tomatoes, drained and chopped
• 1 packed cup fresh spinach leaves
• 3 tbsp chopped fresh sage
• freshly grated parmeggiano-reggiano

1. Bring stock to simmer in large pot. Add butternut squash, cook 7 minutes or until tender. Remove squash with slotted spoon. Keep stock at barely a simmer.
2. Heat a risotto saucepan over medium heat. Add butter and oil. Add onions, saute 4 minutes. Add garlic, saute 1 minute. Add rice, saute 2 minutes stirring constantly until rice becomes translucent along edges. Add wine, stirring constantly until liquid is almost absorbed. Add stock, 1/2 cup at a time, stirring after each addition until liquid is almost all absorbed, 20 minutes total.
3. After last addition of stock, when liquid is almost absorbed, add spinach and stir until spinach wilts. Turn off heat. Stir in cooked squash, chopped tomatoes and sage and allow risotto to sit for 2-3 minutes.
4. Top with Parmeggiano and enjoy

olive oil, butter, onion, garlic, arborio rice, white wine, stock chicken, tomatoes, fresh spinach leaves, fresh sage

Taken from www.epicurious.com/recipes/member/views/risotto-with-butternut-squash-and-sage-1200489 (may not work)