Risotto with Butternut Squash

Submitted by: Brett Glenna

Ingredients:

• 2 lbs Butternut Squash-peeled, seeded and diced
• 3 tablespoons oil
• 4 cloves of garlic
• 2 shallot
• 1 cup Arborio rice
• 1/2 cup white wine
• 4-5 cups of chicken or vegetable stock/broth-heated
• 8 oz Baby Bella Mushrooms
• 1/4 to 1/2 cup Parmesan cheese-freshly grated
• Black Truffle Oil
• salt and pepper

Peel and cut squash into a dice. Toss with olive oil, salt and pepper and roast at 450 for 15-20 minutes. Remove and allow to cool. In a sauce pan, heat stock to a simmer and hold. In a large sauté pan heat olive oil, baby bella mushrooms, shallot and garlic until soft. Add rice and cook for about a minute. Add wine and stir until absorbed. Add 1 cup of broth and stir, keep heat on med/medium high. Stir a bit here and there-no need to stir constantly! Once absorbed, add 2 cups of broth, and repeat. Taste the rice once absorbed for texture. Add another cup or so of broth, stir and allow to absorb. Taste again. If rice is still hard, add more broth and repeat, until rice is tender. Add squash and toss to heat. Add cheese and combine, add black truffel oil to taste and add salt and pepper if desired-you will want to add salt! If it seems too thick, add a few tablespoons of broth, heat and serve with additional cheese and parsley.