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1) Cover the bottom of the pan (I use a Dutch oven) in olive oil and place it on the stove on medium high heat. Add the onion and stir to coat with oil. Continue to move the onion around so it does not burn or stick to the pan. Once the onion is soft and translucent add the garlic and stir until well coated with oil.
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2) Add the rice and stir to coat with oil.
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3) Continue stirring the rice to coat with the oil. I threw in a bay leaf for flavor.
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4) When the rice has become translucent, turn the heat to medium and stir in half of the heated stock.
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5) Continue to stir. Once the stock has been adsorbed, add the squash, and the remainder of the stock.
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6) Stir constantly until the stock is absorbed.
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7) The rice should begin to thicken and the squash should have softened.
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8) My last step, once the remainder of the stock has been absorbed and the squash is cooked, is to add 1 cup of hot water. Continue to stir.
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9) Once the water is absorbed the starch in the rice should have been released and created a creamy risotto. Salt and pepper to taste.
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For pictures: www.arthur-in-the-garden.com
