Nutmeg and Rosemary Butternut Squash Risotto

Ingredients

• •2 cups arborio rice
• •¼ cup butter
• •1 butternut squash
• •6 cups chicken stock
• •½ cup wine
• •1 tablespoon rosemary
• •½ teaspoon nutmeg
• •1 tablespoon olive oil
• •½ cup parmesan
• •1 rosemary sprigs
• •salt and pepper
• •4 shallots

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Method

From foodista.com — read the original

1. 1Cut 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.
2. 2Add oil, shallots, and cook for 2 minutes.
3. 3Add rice. Cook, stirring for 5 minutes.
4. 4Add wine to rice and cook, stirring until wine is nearly absorbed. 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).
5. 5Add nutmeg, salt and pepper to taste.
6. 6Add chopped rosemary. Stir in remaining butter and most of Parmesan.
7. 7Serve in shallow bowls garnished with remaining cheese and rosemary sprigs.