Roasted Butternut Squash Risotto

There is a stand at the local farmers market that sells a wonderful variety of spices and grains.  On one of my visits I spotted brown arborio rice.  Finally I felt a bit better about eating risotto!  Trying to consume whole grains to me means consuming the entire rice kernel when possible.
This risotto comes out still creamy but the rice has more bite to it.  If you prefer one that is softer by all means use the white arborio--or any grain you like!  No reason farro, spelt, etc can't be used--just adjust cooking time for each grain.

How do you like your squash?  I couldn't choose between a puree or roasted cubes of butternut squash so I did both--again you can just use the squash with one preparation.  The puree added even more creaminess and the roasted squares had a carmelly taste that heightened their sweetness.  Combined with fried sage leaves and chopped hazelnuts this was irresistible!

Served with roasted mushrooms and homemade seitan "sausage"

serves 2 as main or 4 as side

1/2 cup brown or white arborio rice
1 1/2 small butternut squash
2 1/2 TB olive oil, divided use
3 cup vegetable stock
1/2 cup white wine
1/2 cup onion, minced (I prefer a sweet onion)
1/4 cup shallot, minced
1/4 cup parmeggiano reggiano, grated
fresh sage leaves, 2 TB chopped and more for frying
8 hazelnuts, toasted and chopped

Slice one in half lengthwise.  Place 1/2 of small butternut squash in 350 oven to roast, flesh side down (just lightly rub flesh with olive oil).  Take out of oven when soft, 30-40 minutes.  Scoop out flesh and save for later.
Peel and chop remaining squash in 1/4" cubes, toss with 1/2 TB olive oil and salt.  Roast on jelly roll pan in 450 oven for 15 minutes until edges start to brown.
Heat 1 TB olive oil in saucepan and add onion and shallot.  Stir and cook 5 minutes until soft and translucent then add rice.  Cook a couple minutes more then add white wine.  Stir and as wine is absorbed begin adding 2 ladles of broth at a time, allowing each addition to absorb before adding more.  Add chopped sage before last broth addition.
Once most of liquid has been absorbed (with brown arborio this could take 30-40 minutes) remove from heat.  Add the squash puree and cheese then gently fold in the squash cubes.

Serve topped with chopped hazelnuts and fried sage leaves.

Hazelnuts:
Toast in 350 oven, place in towel while warm and rub to remove skin

Sage leaves:
add 1 TB olive oil to small skillet.  When oil is hot add sage leaves (they will splatter).  They crisp within seconds.