This is a perfect cold weather dish...real comfort food. I love it with roasted pork, but it is a meal in itself.
2 TBSP butter
1 TBSP olive oil
1 large shallot, minced
1 cup arborio rice (DO NOT RINSE)
4 to 5 cups hot chicken broth
1/2 cup dry white wine
1/2 cup grated parmesan cheese
1 or 2 pinches fresh grated nutmeg.
Peel and cut butternut squash into 3/4 inch cubes. Roast on a cookie sheet sprayed with non-stick spray in a 400 degree oven for about 15 or 20 minutes, until the squash is VERY tender. Place in bowl and mash until only a few tiny lumps remain. Or do yourself a favor and just buy frozen squash!
In large saucepan, melt butter with oil and saute shallot until translucent.
Add rice and saute for another 2 to 3 minutes.
Add wine and stir until wine is nearly absorbed.
Begin adding broth, 1/2 cup at a time, continuing to stir constantly, until liquid is nearly absorbed before adding more liquid.
When you have used at least 4 cups of the broth, check for tenderness of the rice, if it is still a bit crunchy, continue adding broth until it becomes the correct consistency.
Add the warm, mashed squash and parmesan. Mix well.
sprinkle with nutmeg to taste.
