Butternut Squash Risotto

1. 1

   Bring a pot of water to a boil, add a cup of squash, cook until tender, about 10 minutes, then remove it with a slotted spoon.

2. 2

   Mash the squash and set aside.

3. 3

   Add remaining squash to the pot, cook for two to three minutes, drain and set aside.

4. 4

   Heat the butter in a heavy saucepan.

5. 5

   Add the onion, cook slowly until translucent, then stir in the garlic.

6. 6

   Add rice, cook, stirring a few minutes and add one cup of the stock.

7. 7

   Cook over medium heat until the stock is absorbed.

8. 8

   Add another cup of the stock and cook, stirring until it has been absorbed, then stir in the mashed squash and another cup of the stock.

9. 9

   When the stock has been absorbed by the rice, add a half-cup of the stock.

10. 10

    By this time the rice should be nearly tender.

11. 11

    Gently fold in the diced squash and another half-cup of stock.

12. 12

    Cook, stirring, then fold in the parsley and sage, the cheese and salt and pepper to taste.

13. 13

    Serve at once.

* Per serving · 4 servings · Values may vary.