Butternut Risotto

I am swimming in squash. As in, the one I roasted the other day left me with FOUR butternuts on the counter. Since my parents were coming for dinner, I decided to try something new: Butternut Squash Risotto. I saw a ton of recipes online and based this one off what I liked from all of them, and kept the health benefits in mind. My dad, who was previously rumored to call my falafel "fal-awful" because it didn't have meat, took seconds of this! It went great with roasted chicken and roasted veggies, which I guess I need to post recipes for.

2 c. rice (arborio is best, but any should work)
1 medium onion, chopped
2 cloves garlic (ahem, 4, ahem!), chopped
1 c. dry white wine
4 c. chicken stock (veggie would work, beef would not work)
1 c. water
12 oz. butternut sqaush puree
1/2 c. parmesan cheese, freshly shredded
salt, pepper and nutmeg to taste
extra virgin olive oil (EVOO)

In a small saucepan, boil stock and water. Set aside.

Spray a saucepan with olive oil (WHAT? you don't have a Misto, yet?! If you don't have one, use up to 2 tbsp in the pan, but a Misto controls the calories a little).

When the oil is hot, add garlic and onions. Cook until tender, about 2 minutes.

Pour in rice, and toast about 3 minutes.

Add wine and cook until almost evaporated, about three minutes.

Add in about two ladles-ful of broth (about 1.5 cups). Simmer until evaporated. Continue adding broth and simmering until the broth is gone.

In the last 3 minutes of cooking, add in the squash puree, nutmeg, salt and pepper.

In the last minute, add in parmesan.

Enjoy the compliments from this one! I had two people I thought would hate this take seconds!