Buttercup Squash Risotto

As you wish….

Repeat after me: Risotto is easy to make, risotto is easy to make….

Buttercup Squash Risotto

• 2 cups Arborio rice
• 1 buttercup squash
• ½ cup white wine
• 7-8 cups fresh chicken or vegetable stock
• 1 tbsp olive oil
• cinnamon stick
• fresh grated nutmeg to taste
• ¼ cup grated Romano
• Salt/pepper

Cut buttercup squash in half, scoop out seeds and cook squash halves face down in a roasting pan with 1 cup water at 350 until tender, about 30-40 minutes. Wash seeds and dry them. Place on a baking sheet and coat with olive oil, salt, pepper, and cinnamon sugar. Roast in oven until brown and crispy stirring often. Remove squash from pan and scoop flesh into a bowl. Mash to a puree with a fork or masher. Reserve the squash halves for serving, or discard. If you’re reserving them leave some flesh intact. Pour stock in a sauce pan and heat to a simmer. Heat olive oil in large saute pan. Toss in cinnamon stick and cook on high for one minute. Add rice and mix well to coat in the oil on medium heat, about two minutes. Turn heat to medium low  and add wine and cook until it evaporates. Add simmering chicken stock about a cup at a time. Each time the rice absorbs most of the liquid, add another cup of stock. When about four cups worth of total liquid has been absorbed add the pureed squash. Season with nutmeg, salt and pepper but do not add too much salt because the Romano is slightly salty. Continue to add stock until rice is creamy and has no bite. When rice is creamy add cheese and stir. Turn off heat and allow risotto to sit off the heat for about 10 minutes. Serve in squash halves or your fanciest bone China.