Risotto With Butternut Squash

TO PREPARE THE SQUASH

Step 1: In a skillet over medium heat melt the butter and then add the squash. Sprinkle with sugar and salt and pepper; saute for 5-6 minutes. Cover; cook until almost tender, stirring often (5 minutes). Uncover; saute until browned but still holding shape (8-10 minutes). ****The squash can be prepared one day ahead; covered and chilled; bring to room temp before using.

TO MAKE THE RISOTTO

Step 2: Combine the two broths in a saucepan and bring to a simmer; cover and set aside to keep warm. In a large pot over medium heat heat the oil and add bacon; saute until beginning to brown; add shallots and saute until soft (under 5 minutes); stir in sage and thyme and stir one minute. Stir in rice and saute until kernels are white with translucent edges (under 5 minutes). Stir in wine and stir until wine evaporates (1 minute).

Step 3: Add one cup of warm both and simmer until broth is absorbed, stirring occasionally (2-3 minutes).

Step 4: Add one cup of broth and simmer until broth is absorbed, stirring occasionally (3 minutes). Continue adding broth one cup at a time and cooking until rice is just tender and risotto is creamy, stirring frequently (20 minutes). Season with salt and pepper. Mix in parsley and squash and cook until squash is heated (1 minute).

Step 5: Transfer risoto to a large shallow bowl and serve passing cheese separately.