Butternut Squash Risotto

I am constantly sifting through my magazines to find this recipe.  Time to put it here, so I can actually find it.  This has become a favorite in our house.

3 c. butternut squash, peeled and diced

olive oil

salt and pepper to taste

4 c. low sodium chicken broth

1/2 c onion, diced

8 oz mushrooms, sliced (2 cups)

1 T garlic, minced

1 c. arborio rice

1 T fresh thyme leaves

1 T fresh sage, minced

1/2 c frozen peas, thawed

1/4 c. shredded fontina or parmesan cheese

2 T chopped walnuts, toasted

Preheat oven to 425*. Toss squash with a little olive oil and season with salt andpepper.  Spread in an even layer on a baking sheet.  Bake until tender, about 25 minutes, stirring every 10 minutes. 

Meanwhile, bring broth to a simmer in a sauce pan over medium heat, keep warm.

While broth is heating, sautee onion in 1T olive oil in a large sauce pan over medium heat for 3 minutes. Add mushrooms and sautee until they start to soften, 5 minutes.  Add garlic and sautee for one more minute.  Add rice and stir to coat with oil and veggies.

Add 1/2 c warm broth, simmer and stir until liquid evaporates. Stir in another 1/2 c of broth, simmer, stir occasionally until almost evaporated.  Continue adding broth in 1/2 c. increments, adding more after previous addition has been absorbed.  Rice is done when its tender but still slightly firm and white in the very center and not chalky.  Add all but last 1/2 c of broth.

Add thyme, sage, peasse and cheese to pan with last 1/2 c of broth.  Stir until cheese melts, 1 to 2 minutes.  Remove pan from heat.  Gently fold in cooked squash and nuts.  Season with salt and pepper.  Serve warm.