Butternut squash rissotto

Ingredients

2 tbs olive oil plus a bit more ( or butter )

1 medium onion diced

4 -6 cloves garlic minced

1 medium sized butter squash/pumpkin - remove seeds and cube

1.5 tablespoon dried thyme

1.2 cup parmesean cheese

1 quart chicken or vegtable stock

1 1/4 cup Arborio Rice

2 tbs olive oil plus a bit more ( or butter )

For serving

1 tbs butter or less

Rinsed and dried seeds from squash or pumkin

Instructions

1. heat olive oil or butter over medium heat

2. add onion and cook till translucent

3. add diced garlic and cook 2mins

4. add rice and sqaush and thyme and allow bring heat down to low.

5. Allow ingredients to simmer till rice is shiny 2-3 mintues give or take.

6. Add stock till it just covers the rice allow the rice to slowly absorb stiring and adding in more stock as needed

7. Cook on medium/low heat till all stock is incorporated and the rice is just slightly al dente

8. Remove from heat and add parmesan cheese

9. Saute seeds in butter until slightly brown and serve with Rissotto

   Notes:

   • original recipie calls for 1 1/4 cup unoaked dry white wine that is stired in before the stock.

   • For serving orginal reciepe also adds: 20-30 sage leaves roasted with butter, a bit more parmesean cheese and 1 large lemon zest.

   • Inspriation comes from : The Winter Table : Fireside Feasts For Family and Friends by Lisa Lemke