Squash & Lemon Risotto

Ingredients

1 litre of chicken stock ( or veg, fish...)

1 butternut squash - peeled and chopped into small cubes

1/2 tsp thyme

400 g Arborio rice

 1 onion finely chopped

1/4 cup vermouth, or sherry

3 Tbsp olive oil

1 lemon - zested

1/2 cup freshly grated parmesan cheese

1 tbsp butter

1 tsp celery salt

Salt & Freshly ground black pepper to taste

Directions

Place the squash in a roasting pan - toss with 1 tbsp olive oil, a pinch of salt and thyme. Roast for 25 minutes at 375º.

Heat the stock on the stove.  

In a separate heavy bottomed pot heat the olive oil and add onion. Cook them for around 5 minutes, stirring so they don't stick.

Add the rice and continue stirring - you are beginning to fry the rice and you may hear them crackle a little. Keep stirring and watch the heat ( you can turn it down a wee bit). You want the rice to be turning translucent - once it does, then add the vermouth and it will smell divine as the alcohol evaporates and the rice absorbs what it can.

Take the squash out of the oven and add them to the rice. Stir them in and then begin adding the stock 1 ladle at a time. Turn the heat down, and stir the liquid around slowly to give the rice time to absorb the stock and cook through. When that ladle has been absorbed add another. This part should last from 15 - 20 minutes - don't rush. After you have used all the stock, taste the rice and if you still need more cooking time you can use boiling water. The risotto should be creamy, and the rice should be soft but firm.

Take it off the heat, stir in butter, and lemon zest, and 1/4 cup of parmesan cheese ( use the rest at the table), freshly ground black pepper, and some salt. 

Serve with a fresh green salad.