butternut squash risotto

The autumn flavor of butternut squash puree is mixed with Italian Arborio rice to form a delicious {and kid friendly} main meal.

1 pound butternut squash

7 1/2 - 8 cups vegetable stock

2 Tablespoons flat leaf parsley, minced {plus chopped parsley for garnish}

1/4 teaspoon ground nutmeg

salt and pepper to taste

1/4 cup olive oil

1 yellow onion, diced

1 1/2 cups Arborio rice

1. ) Preheat oven to 375. Line a baking sheet with parchment paper.

2.) Cut the butternut squash in half through the stem end and scoop out the seeds. Place the squash halves cut side down on the prepared baking sheet. Bake until softened 20 - 25 minutes.

3.) Pour the stock into a saucepan and bring to a boil. Reduce the heat to low so the stock barely simmers.

4.) Scoop out the pulp from the cooled squash halves and place in a food processor with 1/4 cup of the stock. Puree until smooth. Transfer to a saucepan and add the parsley and nutmeg. Season with salt & pepper. Cover to keep warm.

5.) In a saucepan over medium heat, heat the olive oil. Add the onion and saute until softened, about 3 minutes. Add the rice, stir to coat with the oil, and cook, stirring, until the edges are translucent, 3 - 4 minutes. Add a ladleful of the simmering stock and continue to stir constantly over medium heat. When the stock is almost fully absorbed, add another ladleful. Stir steadily to keep the rice from sticking and continue to add more stock. The risotto is done when the rice is tender but firm, about 20 minutes. Stir in 1/4 cup of the squash puree. Taste and season with salt and peper.

6.) Divide the remaining squash puree among 6 individual plates. Working quickly, spoon about 1 cup of the risotto over the puree. Garnish with chopped parsley and serve.