Squash Risotto

1 medium butternut or acorn squash.
6 C low-sodium chicken or vegetable broth
2 tbsp unsalted butter
1 tbsp olive oil
4 shallots, minced
2 C Arborio rice
1/2 C white wine
pinch nutmeg
Salt and freshly ground black pepper
1 tbsp chopped fresh rosemary or sage
1/2 C freshly grated Parmesan cheese

Steam or roast squash until tender. Scoop flesh and mash lightly; set aside.

In a medium saucepan heat broth to a simmer.

In a large saucepan melt 1 tbsp butter over medium-low heat. Add oil and shallots and cook 2 minutes. Add rice and cook for 5 minutes. Add wine and cook until nearly absorbed.

Stir in 1 C broth and the squash puree. When liquid is absorbed add a ladle of broth; repeat until broth is used and rice is creamy, 15-20 minutes.

Add nutmeg and season with salt and pepper to taste. Stir in rosemary, remaining 1 tbsp butter and Parmesan cheese.

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