Butternut Squash Risotto

• 1 tablespoon grape seed oil or EVOO
• 1 small onion, peeled finely chopped
• 1 cup Carnaroli or Arborio rice
• 1/3 cup short grain brown rice, rinsed & drained
• 1 cup white wine
• 2 cups butter nut squash, peeled, seeded and diced small
• 1 tablespoon basil pesto, recipe follows or store bought
• 1 teaspoon ground coarse black pepper
• 6 cups hot chicken broth (vegetable can be substituted)
• 1/2 cup grated pecorino romano cheese (parmegiano can
• 2 tablespoons butter

1. Saute onion in oil on med. heat in a med. size saucepot until onions begin to become translucent.rnrnAdd brown rice stir to coat, toasting for 1-2min. Add white rice and repeat process, stirring continuously so that rice does not stick to bottom. Add wine, increase heat to #6 or #7 until wine begins to simmer stirring frequently until wine incorporates into rice. Begin to ladle in broth approx. 1cup at a time stirring until liquid begins to absorb into rice and more is needed. Adjust heat if rice begins to absorb liquid too quickly. After 2nd cup is absorbed tip in squash and add more liquid following the previous steps until all of it is finished and rice is cooked al dente (has a bite). rnrnrnWhen rice is cooked to your desired texture, readjust for seasoning, stir in cheese, butter and just before serving stir in pesto. rnrnrn*Pesto is added at serving time to prevent from turning black from the heat of the rice and for optimum flavour* rnEnjoy with love!
2. Basil Pestorn1 cup fresh washed basil leavesrn1/4 cup EVOOrn3 tbsp. parmesan cheese or pecorino romanorn1/8 cup toasted pine nuts (can be omitted for allergies)rnPuree all ingredients in a food processor. Drizzle in more EVOO if too thick.

grape seed oil, onion, carnaroli, short grain brown rice, white wine, butter, basil pesto, ground coarse black pepper, chicken broth, pecorino romano cheese, butter

Taken from food52.com/recipes/24260-butternut-squash-risotto (may not work)