Squash Risotto

• 1 squash butternut or carnival squash
• olive oil
• 4 tablespoons unsalted butter
• 2 garlic cloves minced
• 1 handful fresh oregano leaves chopped finely
• 15 sage leaves
• 1 1/4 cups arborio rice
• 5 cups vegetable stock
• 3/4 cup white wine
• 1 teaspoon lemon juice
• sea salt
• freshly ground black pepper
• cheese marscapone

1. Cut squash in half, scoop out the seeds, brush the cut half with oil and place cut side down in a baking dish.
2. Roast in a 400 degree oven 40-75 minutes (depending on size), until it's soft and the flesh can be scooped out easily with a spoon.
3. Once cool enough to handle, scoop the flesh into a bowl and set aside.
4. Put the butter, 2 Tbsp. olive oil, and garlic in a large saucepan.
5. Cook gently for 2 minutes, then add oregano, sage, and rice.
6. Let the rice absorb the buttery juices, then stir in a ladle of the hot stock.
7. Wait until the stock has been absorbed, then add the wine and the rest of the stock, one ladle at a time, making sure it has been completely absorbed between each addition (you'll be stirring pretty constantly between the additions).
8. Stir in the squash, mashing it with the back of a wooden spoon.
9. Stir in the lemon juice and add salt and pepper to taste.

butternut, olive oil, unsalted butter, garlic, handful fresh oregano, sage, arborio rice, vegetable stock, white wine, lemon juice, salt, freshly ground black pepper, cheese marscapone

Taken from www.yummly.com/recipe/Squash-Risotto-1674734 (may not work)