Squash And Basil Risotto - cooking recipe

Ingredients

1 1/2 lb butternut squash (about 1/2 large squash), peeled and seeds removed
2 tbsp olive oil
1 tbsp butter
1 None onion, peeled and finely chopped
2 cloves garlic, minced
1 3/4 cup arborio (short-grain risotto rice)
1 tsp paprika
2 1/2 cups dry white wine
2 1/2 cups hot vegetable stock
3/4 cup grated Parmesan cheese
10 None fresh basil leaves

Preparation

Cut squash into large cubes. Cook in boiling, salted water for 2-3 minutes, drain and set aside.
Heat oil and butter in a deep skillet, add onion and garlic and cook for 4-5 minutes until soft. Stir in rice and paprika and cook, stirring, for 2-3 minutes until opaque. Add 1 ladle full of wine. Cook over low heat, stirring, until all the wine is absorbed. Gradually add the remaining wine, a ladle at a time, then stir in the squash and continue the process with the stock. When all the liquid has been absorbed - this should take about 25 minutes - season well and stir in the Parmesan and basil. Serve immediately.