Creamy Squash Rissotto

• 2 cups rice (I prefer Arborio)
• 2 tablespoons butter
• 1/3 cup chopped shallots or onion
• 1 1/2 cups butternut, buttercup or acorn squash
• 4-5 cups chicken stock
• 1/2 cup parmesan
• 1 tablespoon sage
• 1 tablespoon ground pepper
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 cup cream

1. Place butter and shallots/onions in pan on medium heat to cook through onions. Season with a pinch of salt and add rice and stir until butter absorbed and rice is starting to brown. Add the chicken stock 1/2 cup at a time and stir until all the liquid is absorbed. (rice should be nearly cooked through) When completed with stock, add squash, sage and pepper. After it begins to bubble, add cream and bring to a bubble again. Add parmesan and stir. Add salt to taste.

rice, butter, shallots, butternut, chicken stock, parmesan, sage, ground pepper, salt, olive oil, cream

Taken from food52.com/recipes/24319-creamy-squash-rissotto (may not work)