Butternut Squash Risotto

1. Preheat your oven to 375 F.
2. Slice the butternut squash in half lengthwise and scoop out the seeds with a small spoon.
3. Sprinkle the cut sides of the squash with salt and pepper and 2 tablespoons of extra virgin olive oil. Put them into a foil-lined baking dish, cut side up.
4. Roast for about an hour or until fork tender. Remove dish from oven and set on a rack.
5. Let the squash cool completely, then scoop out the flesh with a large spoon and put it into a blender. Discard the skin. Blend the squash flesh with a splash of water or chicken stock until smooth. Set aside.
6. For the risotto: Heat the olive oil in a large pot over medium-high heat then add Arborio rice and stir to coat the rice in the oil.
7. Let the rice cook for about 2 minutes, stirring once or twice.
8. Meanwhile, in a medium-sized pot warm up the chicken stock until it is just barely boiling. You will want to keep the heat on medium-low or low to keep the stock warm while you cook the rice.
9. Using a large ladle, add 1 ladle of stock to the rice and stir for 2-3 minutes. It’s important to keep stirring the rice every 30 seconds so that the starches are released and the rice thickens.
10. For the next 18-20 minutes, as the rice absorbs the stock, add more liquid one ladle at a time and keep stirring! When it looks like the rice has absorbed the liquid, add another ladle of stock.
11. After about 15 minutes of cooking, add the squash puree in place of more stock. Stir to combine and let the mixture cook another 3-5 minutes. If your rice doesn’t seem quite cooked, repeat the process with another ladle of stock and cook a few minutes longer. The rice should be al dente (not mushy but not crunchy either).
12. At this point, taste the rice and add some salt if necessary. Depending on the brand of stock you use, some are saltier than others.
13. Turn off the heat and add the unsalted butter and Parmesan cheese; stir to combine.
14. Serve with additional Parmesan cheese sprinkled on top, if desired.
15. Enjoy!