Rosemary, Butternut Squash Risotto

Rosemary and Butternut Squash Risotto

4 cups of dilute broth, warm (I use Better than Bouillon and the microwave)

2 tablespoons olive oil
1 shallot, chopped
1 cup arborio rice
1/2 medium butternut squash, peeled, seeded, and cut into 1/2 inch cubes

In a large heavy, bottomed saucepan over medium-high, heat the olive oil. Add the shallot, saute for 3-4 minutes, stirring occasionally until the shallot begins to turn golden brown. Add the rice, stir until well coated with shallot and oil. Add the squash and a splash of broth, cover and allow the cook for 4-5 minutes (to give the squash a head start).

Lower the heat and begin to add the broth, 1/2 cup or so at a time. Stir often and allow the rice to almost completely absorb the broth before adding more broth. Continue stirring and adding until the all the stock is absorbed and the rice is tender, about 30 minutes. You'll have thick, creamy pan full of rice and gravy-like stock.

Remove from heat and stir in:
1 tablespoon of butter
2 tablespoons of Parmesan cheese, grated
1 - 2 tablespoons of fresh rosemary, finely chopped (Use caution rosemary can be very strong, you can always add more but its impossible to get it out)

1/4 cup crumbled Gorgonzola
1/4 toasted chopped pecans

Place in large shallow bowls and top with Gorgonzola and pecans.

Yields: 4 generous servings
Time: 45 minutes - 1 hour

Possible accompaniments: Spinach salad with cranberries or pears

I served it this week tri-tip and wilted spinach.