RISOTTO BUTTERNUT SQUASH CAKES

• 1/4 cup olive oil
• 1 onion, finely chopped
• 1 clove garlic, minced
• 2 cups Arborio rice
• 2 cups diced peeled butternut squash
• 3/4 cups dry white wine
• 6 cups hot chicken stock
• 1 cup grated Parmesan cheese
• 2 tbsp chopped fresh chives or parsley
• 1/4 tsp pepper
• 2 eggs, beaten
• 1 1/2 cups dry bread crumbs

In large deep skillet or Dutch oven, heat half of the oil over medium heat; cook onion and garlic, stirring occasionally, for about 5 minutes or until fragrant and tender.

Stir in rice to coat well; cook stirring, for 2 minutes. Add squash, mixing well. Add wine; cook stirring, for about 2 minutes or until no liquid remains.

Add hot chicken stock, 1/2 cup at a time, stirring constantly after each addition until almost no liquid remains before adding next, 18 to 22 minutes in total. Stir in Parmesan cheese, chives and pepper. Let cool.

Stir in eggs. using about 1/2 cup for each, shape into 4 inch rounds to make about 12 cakes, Press into bread crumbs to coat both sides.

In large nonstick skillet, heat remaining oil over medium heat; cook cakes, in batches for 3 to 4 minutes per side or until browned and crisp. (Make ahead; cover and refrigerate on parchment paper lines baking sheet for up to 8 hours. to reheat bake in 400o oven for up to 20 to 25 minutes.