Makes 4 servings

2 cups Arborio rice

1 pound butternut squash, peeled and 3/4” x 3/4” dice

1 cup onion, chopped

1 cup white wine, dry

5 cups chicken broth, low salt

½ cup Asiago cheese, grated

6 tablespoons olive oil

3 tablespoons butter

Heat 3 tablespoons olive oil in a saucepan, add the butternut squash and sauté over medium heat, stirring from time to time until almost tender (but still a little firm). Cover and reserve.

Heat the chicken broth and keep warm. Heat the remaining 3 tablespoons of the olive oil in a heavy bottom saucepan.  Add the onion and sauté until soft.  Add the rice and stir until the grains become translucent. Add the white wine and stir until all absorbed.

Add the chicken stock a cup at the time, stirring from time to time until the rice is almost tender and the texture very creamy.

Remove the risotto from the heat.  Stir the butter, Asiago cheese and the reserved butternut squash into risotto.  Add fresh black pepper to taste. Serve at once in a warmed bowl with a sprinkle of Asiago cheese over the top.

 Wine Suggestion: A full body Chianti.

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