Butternut Squash Risotto

• 7 -8 cups vegetable stock
• 14 cup olive oil
• 14 cup sliced leek
• 3 cups arborio rice
• 1 cup dry white wine, room temperature
• 12 cup cooked butternut squash, pureed
• 2 tablespoons butter or 2 tablespoons margarine
• salt
• pepper

1. In a separate saucepan, bring stock to a gentle simmer.
2. In a large saucepan, heat the oil over medium heat.
3. Saute the leeks until softened, about 4 minutes.
4. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the centre, about 3 minutes.
5. Add the wine and stir until completely absorbed.
6. Add the simmering stock a ladle at a time, stirring frequently after each addition.
7. Wait until the stock is almost completely absorbed before adding the next one.
8. Reserve 1/4 cup.
9. When the rice is creamy and tender but still firm in the centre (about 20 minutes), stir in the squash.
10. Remove from heat, add the butter or margarine and the reserved stock.
11. Season with salt and pepper to taste and serve at once.

vegetable stock, olive oil, leek, arborio rice, white wine, butternut squash, butter, salt, pepper

Taken from www.food.com/recipe/butternut-squash-risotto-524583 (may not work)