I found this recipe with some on the Unprocessed October Challenge.
1 Butternut Squash, halved, seeds removed, and cut into ½-inch pieces
Freshly ground Black Pepper
2 Shallots, minced
5 cloves Garlic, minced
1-1/2 cups Arborio Rice*
5-1/2 cups Vegetable Stock (homemade, or an organic store-bought variety without preservatives)
1-1/2 cups White Wine (or, if that’s too “processed” for your taste, use 1-1/2 cups hot water and 1 TB lemon juice)
2 Tbs. freshly chopped Sage
Preheat oven to 400 degrees. Place the squash pieces on a non-stick baking sheet or baking liner. Toss in olive oil, then lightly salt and pepper them.
Roast for approximately 25 minutes, or until squash is tender and just starting to brown. Set one half of the squash aside.
Take the other half of the squash and put into a blender with the white wine or hot water with lemon. Purée the mixture and set aside.
In a large pot, heat vegetable stock to boiling.
In a heavy saucepan, heat olive oil and sauté the shallots and garlic until translucent, but not brown. Stir in the Arborio rice and stir to coat the rice with oil. Slowly add in the broth, one cup at a time. As the rice has mostly absorbed it (about 5 minutes), add more. After about 20 minutes, add in the pureed squash and wine mixture, and the sage. Let the rice cook and absorb that. If you need more liquid, add more of the stock. Cook the rice until al dente, about 30 minutes.
Stir in the pieces of roasted squash and remove from heat. Garnish with a sprig of fresh sage.
The most difficulty I had was peeling the squash. I liked the way the wine tasted in the risotto. I think it added a bit of sweetness that I wasn’t expecting. Also, I found the rice a bit chewy, but maybe that is right. It is hard to tell…I would like to make it again, if only to see if I could get the rice a bit more tender. B+