Butternut Squash Risotto

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4 (6 as appetizer)

Ingredients:
1. 6 cups chicken stock
2. 1 butternut squash, peeled, seeded, cubed
3. 1 cup arborio rice
4. 1/2 cup chopped scallions
5. 1/4 cup grated Parmesan
6. about 5 tablespoons dry white wine
7. 3 tablespoons chopped sage, plus 1 whole sprig
8. 1 tablespoon garlic, chopped
9. 1 tablespoon olive oil
10. Salt + pepper to taste
11. Parsley, for garnish

Directions:
In medium saucepan, bring stock to boil with whole sage sprig. Reduce to simmer when stock reaches boil.

Add cubed butternut to separate medium saucepan and fill with water until chunks are completely submerged. Bring to boil and let cook until squash cubes lose their form (about 15 minutes). Remove from heat and roughly mash with potato ricer or masher.

In saute pan on high, heat olive oil and then add scallions and garlic. Cook until brown, about 3 minutes, and then reduce heat to medium-low. Add rice and toss with oil, scallions and garlic, allowing to toast slightly.

When rice tips begin to turn opaque, add 2 cups of heated stock and begin to stir. Stir continuously. Rice will begin to absorb liquid (you want liquid to disappear). At this point, add white wine slowly, so as not to ignite pan, all the while stirring. When all the stock has been absorbed by rice, add another half cup. Repeat this step for remaining stock until all has been added to pan (note: it may get tiring, but do not stop stirring - doing so will allow rice to clump and you will lose the 'risotto' consistency).

When most, but not all, of the stock has been absorbed, begin to stir in mashed squash. When all the squash has been incorporated, slowly stir in parmesan and sage. Remove immediately from heat. Serve immediately, garnished with a sprig or 2 of parsley.