Butternut Squash Risotto

The weather has turned. This week is chilly, cloudy, and wet. Spring really isn't early. So we're back to warm and hearty food this week - vegetable curry, tomato-basil soup, grilled cheese on homemade bread, and butternut squash risotto. If it's chilly where you are, try this delicious risotto.

Here is what you'll need:

• 2 Tbsp extra virgin olive oil
• 1/2 onion diced
• 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
• Coarse salt and ground pepper
• 1 cup Arborio rice
• about 8 cups chicken or vegetable broth, heated
• about 1/3 cup grated Parmesan cheese
• about 1 tablespoon chopped fresh sageHere is what you do:

Heat the oil in a heavy-bottom pan over medium heat. Add onion and squash, salt and pepper (you'll taste and season again later so don't over-season at this time) and cook until the squash begins to soften, about 6 to 8 minutes.

Add rice and stir to coat all the grains with the oil and veggies. Reduce the heat to medium-low and begin adding your stock, 1/2 cup at a time and cook until almost all liquid has evaporated, 1 to 2 minutes. Continue to add remaining broth, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.
Stir in Parmesan, sage, salt and pepper to taste. Of course, add more cheese to your own bowl if you like. You know you want to!