Butternut Squash Risotto

Description
Makes 6 servings

Ingredients

 * 1 butternut squash, about 1½ pounds
 * 2 tablespoons butter
 * 1 medium onion, chopped
 * 1½ cups uncooked U.S. arborio or medium-grain rice
 * 1 tablespoon chopped fresh sage
 * ½ teaspoon nutmeg
 * ¼ teaspoon cayenne pepper
 * 4½ cups chicken broth
 * ¾ cup grated Parmesan cheese

Directions

 * 1) Prick squash in several places, set in shallow baking dish; bake at 350 °F for 50 minutes or until tender. Cool slightly; peel, remove seeds and strings from center and cut into ½-inch cubes. Set aside.
 * 2) Melt butter in large saucepan over medium-high heat.
 * 3) Add onion; cook until onion begins to brown, about 4 to 5 minutes.
 * 4) Add rice and sage; stir 1 to 2 minutes.
 * 5) Add nutmeg, cayenne pepper, squash and broth. Cover and cook 10 minutes. Stir; reduce heat to medium-low, cover and cook until rice is tender and mixture has a creamy consistency, about 10 to 12 minutes. Remove from heat; stir in cheese. Serve immediately.