Butternut Squash Risotto

Ingredients

• 1 quart of boiling water
• 1 vegetable or chicken bouillon cube
• 2 tablespoons extra-virgin olive oil
• 2 celery stalks, chopped
• 1 small onion, chopped
• 1 1/2 cups Arborio rice
• 1 cup white or red wine
• 1 large butternut squash, cut into 1/2 inch cubes
• 1 tablespoon butter
• 1 tablespoon rosemary  
• 1/2 cup grated Parmesan cheese
• a pinch of nutmeg
• salt and pepper

Directions

1. Heat a medium Dutch oven over medium heat with olive oil. Add the butternut squash, onion and celery. Season with salt and pepper, and cook 8-9 minutes until softened.  Stir often.

2. Add rice and stir for about a minute to toast. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Drop in bouillon cube, then add a cup of boiling water and stir in well. Repeat process, gradually adding water, until rice is cooked and creamy. About 20 minutes.

3. Season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in butter, rosemary and cheese. Serve warm.