*Chef's tip:
Never rinse risotto rice--you'll wash off the starch that gives it such a
creamy consistency
Directions:
- Preheat oven to
350 degrees Fahrenheit.
- Place squash on
large rimmed baking sheet. Drizzle with 2
tablespoons oil and sprinkle with salt and
pepper; toss to coat. Roast until tender and
beginning to brown, about 30 minutes.
- Bring stock to
simmer in heavy large saucepan. Reduce heat to
very low; cover and keep stock warm.
- Heat remaining 2
tablespoons oil in another heavy large saucepan
over medium-low heat. Add onion and sauté until
soft but not brown, about 10 minutes.
- Add rice; stir 1
minute. Add 1/2 cup hot stock; simmer until
absorbed, stirring frequently.
- Add remaining
stock 1/2 cup at a time, allowing stock to be
absorbed before adding more and stirring
frequently, until rice is tender and mixture is
creamy, about 25 minutes longer.
- Add cheese and
peas, stir until heated through.
- Gently fold in
cooked butternut squash.
- Season to taste
with salt and pepper. Serve warm.
