Butternut Squash Risotto

Another recipe via Jennette via Martha Stewart:

1 med butternut squash

5-6 cups chicken stock

2 Tbs unsalted butter

1 Tbs olive oil

4 shallots, peeled and minced

2 c Arborio rice

1/2 c dry white wine

nutmeg

salt and pepper

1 Tvs chopped fresh rosemary, plus sprigs for garnish

1/2 c parmesean

1.  Cut squash into eighths and discard the seeds, steam squash for 10-15 minutes until tender.  Scoop the flesh from the skin and mash lightly.

2.  In a large sauce pan, heat stock to a simmer.  In a large, heavy saucepan over med. heat, melt 1 Tbs. butter.  add oil and shallots;  cook for 2 minutes.  add rice;  cook, stirring for 5 minutes.

3.  add wine to rice and cook, stirring until wine is nearly absorbed.  Stir in a cup of stock and the squash;  simmer until liquid is nearly absorbed.  Continue stirring in stock, a ladleful at a time, until rice is creamy and firm, but not hard in the center, 15-20 minutes.  Add nutmeg and salt and pepper to taste.  add chopped rosemary.  Stir in the remaining butter and most of the Parmesean cheese.  Serve in shallow bowls with the remaining cheese and rosemary sprigs.