Butternut Squash and Red Onion Risotto
1 red onion
1 butternut squash
Olive oil
250 grammes arborio rice (the kind you use for risotto)
1 wine-glass white wine or sherry
1 pint good quality stock
Seasoning (the recipe I had used thyme, which was rather nice, as
well as the obvious salt & pepper, etc)
Parmesan cheese to taste (at least 100 g)
Chop the onion and fry in the oil. Separate the flesh of the
squash,
and dice. Add to the onion and fry for about 10 minutes. Then add
the rice, and fry until translucent (2-3 minutes). Add the wine,
and
stir vigorously until it has been absorbed. Then add the stock,
little
by little, and keep stirring as each spoonful is absorbed. You
can
cheat and add it half at a time, stirring hard, then leave for
about 10
minutes, and go back and add the other half, stir hard, and leave
for
another 10 minutes or so on a low heat (it should simmer, but not
boil hard) until the rice is cooked and most of the stock has
been
absorbed. It should not be soupy, but still should be moist.
Season
to taste, and stir in the grated Parmesan cheese before serving.