Winter Squash Risotto
adapted from The Vegetarian Bible
2 Tbsp olive oil
1 small butternut squash
1 small onion, finely diced
1/2 tsp paprika
1/2 tsp salt
1/4 tsp dried thyme
dash black pepper
1 cup uncooked arborio rice
4 to 5 cups hot vegetable broth
1/2 cup grated parmesan cheese
1. Heat oven to 425. Peel and dice squash. Toss with olive oil. Place on baking sheet and bake for 40 minutes. (If you're using squash later in the week, double the amount and roast it all at once, saving yourself time. I like to cook double, and then make mac-n-cheese later in the week with the leftover).
2.Meanwhile, saute onion with olive oil, paprika, salt, thyme, and pepper over medium heat for 3 to 4 minutes or until onion starts to soften.
3. Add rice. Stir to coat with oil.
4. Add 1/2 cup broth. Cook, stirring occasionally. When rice is almost dry, add another 1/2 cup of broth. Continue to stir rice occasionally, adding 1/2 cup broth each time previous addition is absorbed. Rice is done when consistency is creamy and grains are tender with slight resistance. (Total cooking time will be 20 to 30 minutes).
5. Stir in roasted squash and top with parmesan cheese. Serve.