Butternut Squash Risotto

Shimmering snow. Majestic mountains. Fresh powder. And a lot of skiing. Jack and I were fortunate to spend more than a week in Colorado with his family after Christmas. We spent almost everyday skiing, and after being in a walking boot for 16 weeks with zero activity, it felt so nice to be outside doing something active. We love the mountains, and we love skiing. What a fun way to spend the days with your family.

This year, Jack's mom had each couple assigned to dinner one night, and we got to choose the menu and cook it for everyone. Jack and I made chicken with shallot sauce, salad with pear, blue cheese and nuts, toasty bread, and this butternut squash risotto. The overall meal turned out really well, but the risotto was my favorite part. I combined a recipe from Ina Garten and a recipe from Rachel Ray, and below is how I made it. It is the perfect meal or side dish on a cold winter day in the mountains. Or actually it is the perfect meal or side dish, period....

Butternut Squash Risotto

Serves 8 as a side dish

You will need:

1 2 lb butternut squash, chopped into 1/2 inch pieces

2 tablespoons olive oil

1 teaspoon sea salt

1 teaspoon black pepper

1 quart low sodium chicken broth

2 cups water

2 tablespoons olive oil

4 cloves garlic, small dice

1 small white onion

2 cups Arborio rice

1 cup dry white wine

1 teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon Nutmeg

8 leaves fresh sage, chopped

3 tablespoons butter

1 1/2 cups grated Parmesan cheese

How to make it:

Preheat the oven to 400 degrees.

Place the squash on a sheet pan and toss with the olive oil, salt and pepper. Roast squash for 30 minutes, or until tender. Set the squash aside.

Bring broth and water to a simmer in a sauce pot then reduce heat to low.

Heat large dutch oven over medium heat with olive oil. Add the onions and garlic and soften until onions are translucent. Add the rice and toast for 3-4 minutes. Add wine and stir for 3-4 minutes. Ladle in stock in intervals using a couple of ladles at one time. Add salt and pepper. Once the liquid evaporates, add the next ladles of liquid. Stir every few minutes. Continue adding liquid and stirring until the rice is al dente, about 30 minutes. In the last 3 minutes of cooking, stir in the nutmeg, salt and pepper to taste, and squash. In the last minute of cooking, stir in butter, cheese and sage.