Oh yes, I did raise that spoon directly to my mouth.
Butternut Squash Risotto
Adapted from Izzy Cooks
Note: I took another pass at this here with, I think, slightly better results - turns out it really does help to use the right kind of rice!
3 C. Vegetable Broth
1 small Butternut Squash
1 small Onion
2 T. Butter
1 T. Olive Oil
1 Bay Leave
1/2 t. Sage
1 C. Rice
1/4 C. White Wine
1/4 C. Parmesan, grated
Bake butternut squash at 375° until soft (about 45 mins. to an hour), peel, and cut into 1/2" cubes.
Peel and chop the onion finely. Melt 1 tablespoon of butter with 1 tablespoon of oil. Add the bay leaf, sage, and a few pinches of salt. Cook for five minutes until the onion softens.
Add the rice and cook five minutes, stirring often. Add the wine and cook over low heat until it's absorbed. Then add the broth, stir, and cook until broth is absorbed (about 20 minutes).
When rice is tender, add the squash, 1 tablespoon butter, and Parmesan. Cook for a few more minutes for flavors to meld, remove the bay leaf and season to taste with pepper and Parmesan.