Nutmeg And Rosemary Butternut Squash Risotto

• butternut squash 1 med.
• 6 cups chicken stock
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 shallots peeled and minced
• 2 cups arborio rice
• 1/2 cup dry white wine
• grated nutmeg Freshly
• salt
• pepper
• 1 tablespoon fresh rosemary chopped
• 1/2 cup freshly grated Parmesan
• rosemary sprigs for garnish

1. Cut squash into eights, discarding seeds. Steam squash for 10-15 minutes or until tender. Scoop flesh from skin and mash lightly. In large saucepan, heat stock to simmer. In another large saucepan over medium heat, melt 1 tablespoon butter. Add oil, shallots, and cook for 2 minutes. Add rice. Cook, stirring for 5 minutes. Add wine to rice and cook, stirring until wine is nearly absorbed.
2. Stir in a cup of stock and the squash; cook at a steady simmer until liquid is nearly absorbed. Continue stirring in stock a ladleful at a time until rice is creamy and firm (15-20 minutes). Add nutmeg, salt and pepper to taste. Add chopped rosemary. Stir in remaining butter and most of Parmesan. Serve in shallow bowls garnished with remaining cheese and rosemary sprigs.

butternut squash, chicken stock, unsalted butter, olive oil, shallots, arborio rice, white wine, salt, pepper, rosemary, freshly grated parmesan, rosemary sprigs

Taken from www.yummly.com/recipe/Nutmeg-and-Rosemary-Butternut-Squash-Risotto-1666356 (may not work)