I have been searching around for some great, Fall recipes.  I always love using seasonal fruits and veggies while cooking.  And just as much as I love fresh-picked Fall apples….HELLO Apple Crisp!…I love Butternut squash!  Anything, with Butternut squash.  This risotto takes some time in preparation/cook time, but was SO worth it when finished.  It was so creamy, and had such great flavor.  Perfect for a chilly Fall evening.

2 1/2 cups cubed butternut squash

2 tablespoons butter (I use Vegan  Earth Balance Butter)

1/2 onion, minced

1 cup Arborio rice

1/3 cup dry white wine

5 cups hot vegetable stock

1/4 cup grated Parmesan cheese (You add this at the end, if you want/need to leave out)

Nutmeg

Sea Salt and ground black pepper to taste

Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.

Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2-3 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.

Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot veggie stock; reduce heat to medium. Cook and stir until the rice has absorbed the veggie stock, 5 to 7 minutes. Add half of the remaining veggie stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with nutmeg,  salt and pepper.

Makes 4 generous servings

PREP:

10 mins

COOK:

35-40 mins

READY IN:

45 min