Butternut Squash and Asparagus Risotto

Butternut Squash and Asparagus Risotto

What you need:
2 cups of Arborio rice
1 butternut squash
1 cup of white wine
1 cup of steamed chopped asparagus
2 cups of freshly grated Parmesan cheese
6 cups of vegetable stock
4 tbsp. of butter
1 large onion
10 cloves of garlic (chopped)
olive oil
salt and pepper to taste

Cooking the squash:

1. Preheat oven to 400 degrees

2. Cut the butternut squash in half (lengthwise), lather with olive oil and sprinkle salt and pepper over the squash.

3. Cover squash with aluminum foil and roast squash for 1 hour.

4. Once squash is done, carefully scoop out the inside of the squash and put it into a food processor. Puree it until it is pudding like (may need more olive oil).

Making the risotto:

(Add salt and pepper throughout the cooking process)
1. Add 2 tbsp of butter, and 2 tbsp of olive oil into a pot.

2. Sautee garlic and onions on medium-low for 15 minutes. or until onions are golden.

3. Add rice to skillet, use a wooden spoon to stir for a few minutes until it starts sticking to the pot, then pour wine over rice, stir until wine evaporates

4. Ladle in 1 cup of stock at a time, stirring continuously until all stock is gone. This may take up to 30 minutes, so stretch out that arm before starting!

5. Stir in the pureed squash.

6. Add steamed asparagus.

7. Stir in Parmesan cheese and 2 tbsp of butter.

8. Enjoy!

I enjoy adding a few drops of truffle oil to my risotto.