Butternut Squash Risotto

2 cups Roasted Butternut Squash
2 T olive oil
2 T butter or smart balance
1 medium onion, chopped finely
1 cup + 2 T Arborio Rice
2 can chicken broth (about 4 cups)
1/4 c Parmesan cheese
salt and pepper to taste

1. Preheat oven to 400 degrees.
2. Cut squash in half and place flesh side down on baking sheet. Bake for about an hour or until tender.
3. Let squash cool and spoon out seeds. Take skin off and discard.

With Rice Cooker:
4. Set the rice cooker to Quick Cook and place olive oil and butter in the cooker bowl.
5. Add onion when butter melts and cook until the grains of rice are transparent except for a white spot. Stir occasionally
6. Add squash and chicken stock and stir until combined.
7. Close the cover and reset for the Porridge cycle.
8. When the machine switches to the Keep Warm cycle, add Parmesan cheese, salt and pepper to taste and stir.

4. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
5. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes.
6. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy.
7. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.


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