Categories: Pasta

Ingredients

• 1 T. olive oil
• 1 T. butter
• 2 leeks
• 1 C. Arborio rice
• 1/4 C. dry white wine
• 3-4 C. vegetable stock
• 1 medium butternut squash
• 1/2 C. Parmesan cheese

Directions

1. Preheat oven to 425°F.

2. Cut squash in half, brush both sides with olive oil, and sprinkle with salt and pepper. Place cut side up on a baking tray and roast 45 to 55 minutes, until squash is tender.

3. Remove from oven and let cool. Scoop out squash into a large bowl and mash until smooth, or process in a food processor.

4. In a medium pot, heat stock to a simmer. In another pan, melt butter with olive oil. Dice leeks, then soak in cold water to remove dirt; dry well. Add leeks to pan and sauté until tender.

5. Stir in rice and mix well. Once rice has cooked for 1 to 2 minutes, add wine and continue stirring until absorbed. Once wine is absorbed, add 2 ladles of stock and stir to absorb. Continue adding and absorbing stock until rice is tender with just a little bite.

6. When risotto is nearly done, stir in butternut squash purée and Parmesan cheese, salt and pepper to taste.

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