Method

Preheat oven to 300° F.

Spread walnuts on a baking sheet with lots of room between them. Bake until lightly browned and fragrant, 8 to 10 minutes. Check once or twice and turn over to toast all sides.  Allow to cool, then and chop when cool enough to handle.  Nuts get piping hot.

Raise oven temperature to 350° F.

Cut the butternut squash in half horizontally and lay cut side down in a lightly greased baking pan. Pour 1/2 cup  warm water around the squash.

Bake at 350° F until tender. Let cool, then peel.  Chop the firm stem ends into 1-inch cubes. Mash the remaining softer inner part where the seeds were and set aside.

Bring the stock to a boil.  When boiling, immediately lower heat to the lowest flame possible.  Cover and keep warm as you work. The liquid used in risotto should always be heated.

In a large frying pan, heat 3 tablespoons oil over medium-high heat. Stir in onions and cook, stirring, until the onion is soft and translucent but not browned, about 5 minutes.

Stir in rice and cook, stirring with a wooden spoon, until toasted and opaque, 3 to 4 minutes

Pour in the white wine and cook, stirring continually until the wine is absorbed, 1 to 2 minutes.

Pour in a ladleful of the warm stock and cook stirring, stirring, stirring, until it is absorbed. Stir in the mashed squash. Continue adding liquid 1 ladleful at a time, stirring until it is absorbed and the rice is creamy and tender but still firm in the center, 15 to 20 minutes total. Stirring is necessary to create the friction needed for risotto rice to release some starch and make the creamy sauce that we love.

Stir in the butternut squash cubes, cook, stirring until the squash is heated through.

Remove from the heat and stir in the grated cheese, the arugula and 1 cup of chopped walnuts. Season to taste with salt and pepper.

Divide the risotto equally among 6 warm, shallow bowls or plates and top with remaining 1 cup walnuts and shaved Parmesan cheese.

Serves: 6

 

Contributor: two blonde ladies  

TIP: Remember to stir, stir, stir.  Your goal is to provide friction for the grains of rice by stirring. 

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