GOLDEN SQUASH RISOTTO

• 1 large butternut squash
• 1 onion
• 2 garlic cloves
• 2 tbsp olive oil or butter
• 1 tsp each salt and freshly ground black pepper
• � tsp ground nutmeg
• 1/8 to � tsp cayenne pepper
• 1 � cups Arborio rice
• 1 cup dry white wine
• 3 cups water
• 10 oz. Can undiluted chicken broth
• � to 1 tsp dried thyme leaves
• 1/3 cup grated Parmesan cheese
• 2 green onions thinly sliced

For easier squash peeling, make a slit in skin and microwave on high, from 4 to 6 minutes. Using a sharp knife, remove squash peel. Cut squash in half lengthwise, then scoop out and discard seeds. Slice into � inch pieces. They should measure about 7 cups. Finely chop onion and mince garlic.

Heat oil in a large wide saucepan set over medium heat. When hot add squash, onion and garlic. Sprinkle in salt, pepper, nutmeg and cayenne, if using. Cook, stirring often, until onion has softened, from 3 to 4 minutes. Add rice and stir until well coated with oil, about 1 minute. Increase heat to medium-high. While constantly stirring rice mixture. Add � cup wine. Stir constantly until rice has absorbed wine, then add remaining wine, again stirring until absorbed. Stir in water, � cup at a time, stirring often and waiting until liquid is absorbed before adding more,. If rice starts to stick, reduce temperature to medium. Then stir in broth. Half a can at a time. Cook stirring often, until all of liquid is absorbed and rice is tender. If all of liquid has been absorbed and rice is still not tender stir in an additional 3 to 4 tablespoons water. This whole process should take 20 - 25 minutes.

Remove from heat and stir in � teaspoon thyme, cheese and green onions. Taste and add more seasonings. If needed Spoon into bowls and serve immediately.