Butternut Squash Risotto

Serves 4

1 large Munson Farm butternut squash

8 cups chicken broth

7 tablespoons cold butter

1 small yellow Abbondanza Farm onion, minced finely

2 cups superfino carnaroli (risotto) rice

1/4 cup dry white wine

1/2 cup grated Parmesan

* Preheat oven to 375 degrees. Split the squash in half and season the flesh with salt and pepper. Wrap the squash in aluminum foil and bake for 90 minutes or until soft. Remove it from the heat and let it cool for 15 minutes.

* When cooled, scoop out the flesh and puree it in a food processor. Heat puree in a saucepan on "low" for about 20 minutes to evaporate its moisture.

* In a stockpot, bring chicken broth to a boil, reduce the heat to "low" and then set the stockpot next to the pot in which you're going to cook the risotto.

* Melt 3 tablespoons of butter in a large saucepot and add onion. Cover and cook over low heat until the onions are tender and without coloring, about 5 minutes.

* Bring the pan to medium heat and deglaze the pot with the white wine. Add rice and stir continuously for 3 to 5 minutes until you can see the outer edge of the rice turn translucent.

* With a ladle, add enough broth to just cover the rice. Slowly stir the rice with a wooden spoon every few minutes until the liquid has been absorbed. Don't allow rice to become completely dry.

* The real trick in making a creamy risotto is to stir the rice as often as possible. This activates the natural starch within the rice and gives you a big head start toward finishing with a creamy result. Repeat this process until you've added all the broth and the risotto is creamy.

* When the risotto is cooked, stir in the butternut-squash puree until it's incorporated, and then add the remaining 4 tablespoons of cold butter until melted. Season risotto with salt and pepper to taste.

* Divide risotto evenly among four bowls and garnish with Parmesan.

- Colorado Organic, Jennifer Olson

Nutritional information per serving: 622 cal., 26 g fat (15 g sat.), 62 mg chol., 75 g carb., 20 g pro., 2 g fiber, 1,849 mg sodium