It being fall and me being addicted to butternut squash, I have been dying to make something squashy and creamy and starchy. Therefore, risotto is the most logical answer!

The goods:
1/2 decent-sized butternut squash, peeled, seeds removed, medium dice
2 shallots, minced, or 1/2 onion, fine diced
1 tablespoon extra virgin olive oil
1 cup arborio rice
6 cups (at least) vegetable stock, warm
1 cup heavy cream
salt, pepper, nutmeg, cinnamon to taste
BIG skillet. Or wok. Seriously, is there anything a wok CAN’T do?

The method:
Heat oil, sweat shallot or onion for a few minutes until translucent
add squash, cook for about 5 minutes.
stir in rice, stir so every rice grain is coated with oil. add more oil if you need to.
cook for just a few minutes, stirring the whole time, until rice is barely translucent.
slowly add stock, about 1/2 cup to 1 cup at a time, stirring well after each addition. DO NOT add the next batch of liquid until the previous one is completely absorbed.
Continue adding stock in small batches until rice and squash are both cooked.
Add salt, pepper, nutmeg, and cinnamon.
Stir in heavy cream and heat through.
Add some more stock if it’s too thick.

Serve topped with some parmesan cheese. Goes great accompanied with some roasted asparagus.