Butternut Squash Risotto

Creamy heaven

2 cups 500 ml   Carnaroli or Arborio Rice
3   Shallots, minced
1 cup 250 ml   White Wine
3 tbsp 45 ml   Rosemary
4 cups 1 L   Vegetable Stock
1 cup 250 ml   Parmesan Cheese
0.25 cup 60 ml   Butter
1   Butternut Squash
1. Cut squash into eights and discard the seeds. Steam squash until tender for 10 to 15 minutes. Scoop out the flesh, and mash lightly with a little salt and pepper. Set aside.

2. Heat 3 tablespoons of butter in a large saucepan over medium heat. Add the shallots and cook, stirring constantly, until they are soft and translucent-around 4 minutes. Add the rice and cook, stirring, until the grains are glossy and make a clinking sound-around 4 minutes.

3. Add the wine to the saucepan, and cook stirring constantly, until the wine is completely absorbed by the rice.

4. Add about a cup of the vegetable stock to the saucepan along with a couple spoonfuls of the squash puree. Stir constantly with a wooden spoon until the mixture is thickening, and the rice has absorbed all the liquid.

5. Continue adding stock a cup-ful at a time, along with a couple spoonfuls of squash puree, until it is all absorbed and the rice is thick. The final mixture should be thick, elastic and creamy. Remove the risotto from the heat and stir in the parmesan and rosemary with another 2 tablespoons of butter.

6. Serve quickly, so it doesn't cool down too much. This can serve as a meal in its own right, or as a classy side dish to fish or chicken.