blue hubbard squash risott(ohhhhhh)

I know I know...the picture is not great. But, don't let it fool you, this recipe is well worth the effort. If you've never made risotto, there is a good, basic recipe with instructions here. Otherwise, proceed as usual!

3-4 c veg stock
2 T butter
1 T olive oil
1 diced onion
2-5 cloves garlic, diced (depending on  your taste)
1 c short grain rice, I used brown, but you could be authentic and use Arborio
1/3 c white wine
2 c (approx ) steamed squash, we used blue hubbard, but butternut would be great
1 c chopped, blanched kale (you could sub asparagus, spinach, any kind of green thing would do just fine)
1/2 c diced bell pepper, I used red
3 chopped carrots
1/2 c parm cheese


In saucepan, heat stock, keep this hot as you cook the risotto.
In a big dutch oven, melt butter, add oil, saute onion until soft and just starting to brown, add garlic and rice, saute until rice and garlic are toasted, (2-4 min) this enhances the flavor of the rice. add the white wine, deglaze the pan and stir well, when wine has evaporated, begin adding stock, 1/2 c at a time. after each addition of stock, gently stir and let simmer, only after the stock has cooked into the rice will you add the next 1/2 c. Continuously test the rice throughout the cooking process (for 1 c of brown rice, I used about 3 1/2 c stock). when you think it's just about done, add squash, greens, carrot and bell pepper. if you add these sooner, the dish will get mushy. Add a bit more stock and let everything simmer and finish cooking. hopefully not too much longer. just before serving sprinkle parm cheese over, remove from heat, cover and let cheese melt...enjoy!