Butternut Squash Risotto

Once and for all: risotto IS rice. It is not a pasta. And if anyone ever says that they've never made risotto, I say that they probably have. "Risotto" is the rice in Rice-a-Roni. (The roni part is vermicelli.) So if you've ever made Rice-a-Roni, you've made risotto.

Ingredients

• 2 cups butternut squash puree
• 2 tablespoons olive oil
• 2 tablespoons butter
• Kosher salt and freshly ground black pepper
• 4-6 cups chicken broth
• 1/2 cup minced onions, chopped
• 3 cloves garlic, minced
• 1 1/2 cups Aborino rice
• 1 cup Parmesan cheese, grated

Directions

Melt the butter, add olive oil and saute the onions and garlic on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter, sautee until mostly brown and toasty. Add 1 cup of chicken broth and cook for a few minutes, until absorbed. Add 2 more cups of broth to the rice plus the salt, & pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, a litttle at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well, garnish with chopped green onions (and a sprig of sage), and serve.