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Butternut Squash Risotto

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      Title: BUTTERNUT SQUASH RISOTTO
 Categories: New text im, Cooking rig
      Yield: 1 Servings
 
 
        2 lb butternut squash
        2 TB each butter and olive oil
    1 1/2 c  onion -- diced
        1 TB garlic -- minced
    2 1/2 c  arborio rice
      3/4 c  dry white wine
        7 c  rich chicken or vegetable
  :          stock
    1 1/2 c  freshly grated Parmesan or
  :          Asiago cheese
        1 ts grated lemon zest
      1/4 ts freshly grated nutmeg
  :          Salt and freshly ground
  :          pepper
  :          Garnish--
  :          Chopped chives
  :          shaved Parmesan and basil
  :          oil
  
  Peel the squash and remove seeds. Cut into small 1/4 inch dice. Set
  aside. Heat the butter and oil together in a deep saucepan and saute
  the onions and garlic until soft but not browned. Add the squash and
  rice and continue to saute and stir for 2-3 minutes longer. Add wine
  and stir until absorbed. Add stock in 1/2 cup increments stirring
  until absorbed. Continue adding stock and stirring until rice is
  creamy on outside but has some texture to it. Gently stir in cheese,
  zest, nutmeg and correct seasoning with salt and pepper. Serve
  immediately in warm bowls garnished with chopped chives, additional
  Parmesan and a drizzle of fresh basil oil, if desired.
  
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  Recipe By     : COOKING RIGHT SHOW#CR9665
 
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