My recipe varies, but this one's a regular.
Butternut Squash Risotto Recipe
1 cup risotto rice,
5 cups chicken (or vegetable) stock,
1 tsp. chopped garlic, 1 small onion, chopped,
2 tbsp. olive oil,
1 tbsp. butter,
1 tbsp. chopped parsley,
1 cup diced butternut squash,
1/2 cup dry white wine,
1/3 cup grated Parmesan cheese, salt and pepper to taste.
In a large skillet heat the butter and olive oil and sauté the onion and garlic for about 2 minutes and add the rinsed rice. Sauté for 5 minutes more or until the rice is translucent.
Deglaze with the white wine and cook until the wine is absorbed. Start adding the stock one cup at a time and stir until it is absorbed.
Cook until the rice is almost cooked and all liquid is absorbed.
Steam the diced butternut squash (do not overcook it) and add it to the risotto for the last 5 minutes of cooking.
Stir in the parsley and Parmesan cheese and serve.