Nutmeg and Rosemary Butternut Squash Risotto Recipe

Cut the butternut squash into eights, then scoop out and discard the seeds. Steam the squash for 10 to 15 minutes, or until the flesh is tender when pierced with a fork. Once cool enough to handle, scoop the cooked flesh from the skin and mash it lightly.

While the squash steams, heat the chicken stock in a large saucepan until it reaches a gentle simmer. In a separate large saucepan, melt 1 tablespoon of butter over medium heat.

Pour in the wine and cook, stirring, until it's nearly absorbed by the rice. Next, stir in 1 cup of the hot chicken stock along with the mashed butternut squash. Keep cooking at a steady simmer, stirring occasionally, until this liquid is almost fully absorbed.

Continue adding the remaining hot stock, a ladleful at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process will take about 15 to 20 minutes, until the rice is creamy but still firm to the bite.