Recipe. You Won't Want to Miss This!

Butternut Squash Risotto

This might have been the best risotto I've ever made. Hard stop.

1/2 sweet onion chopped

1 1/2 cups arborio rice

10 shitake mushrooms, washed, stems cut, sliced

2 cups, approximately, small butternut squash chunks; I bought the 14 oz container of precut pieces and used all for this recipe

1 cup of white wine or rose or champagne--anything leftover in the fridge will be good!

6 cups chicken stock

2 tbsp extra virgin olive oil

2 tbsp unsalted butter

1 cup grated parmesan cheese, or more to taste

1/2 tsp coarse sea salt, or more to taste

freshly grated pepper

Place chicken stock or broth in a saucepan on a back burner, covered on simmer

Heat a saute pan or stock pot on low-medium

Add olive oil and then chopped onion, cook for 5 minutes. Add mushrooms, cook another 3 minutes, add the rice. Spread over the surface of the pan and turn often so the rice doesn't burn. Cook another 5 minutes.

Pour in white wine and cook until the liquid is absorbed. Stir as it simmers.

Add butternut squash and a ladle full of hot chicken broth. Add salt and stir. Simmer as liquid is absorbed, stirring frequently. Continue this process for about 20 minutes. It is likely you will have about a cup of liquid leftover. Taste the rice. It is done when it is cooked, but still has a little chew, so not "mushy."

Turn off the heat and add butter cut into 2-3 pieces. Stir in. Add parmesan cheese, holding a small amount to sprinkle over the top when you serve. Stir in parmesan.

Spoon into pasta bowls or onto plates. Sprinkle each with reserved parmesan cheese and freshly grated pepper to taste.

Serves 4, dinner size portions