Carrot and Winter Squash Risotto

Here's another recipe from "The Produce Bible." I have made a lot of risottos, and I think this one is going up there with my favorites! I would recommend serving it with a little mascarpone cheese on top. Yum!


1/3 C butter
1 onion, finely diced
1 3/4 C diced winter squash (I used Butternut)
2 large carrots, diced
8 C vegetable stock, heated (or chicken stock)
2 C arborio rice
1 C shaved Romano or Parmesan cheese
1/4 tsp nutmeg


Heat three tablespoons of butter in a large, heavy bottomed frying pan. Add the onion and sautee until soft. Add the squash and carrots, and cook for about 10 minutes, until tender. Mash slightly with a fork. Add the rice and cook for a minute until the grains are translucent, and add the first 1/2 C of vegetable stock. Simmer the rice until the stock is absorbed, and add more stock. Continue until you have used up all the liquid, or until the rice is creamy and soft. If you need more liquid, add water. Remove from the heat and stir in the remaining butter, cheese, and nutmeg. Season with freshly ground pepper and salt. Allow to sit, covered, for 5 minutes before serving.