Butternut Squash Risotto

Recipe from:  Ree Drummond at www.thepioneerwoman.com

1/2 whole butternut squash, peeled, seeded and diced

3 Tablespoons butter

1 Tablespoon olive oil

1/2 teaspoon kosher salt

black pepper

1/4 teaspoon chili powder

1 bunch diced spring onion or 2 medium leeks, diced

1 1/2 cup arborio rice

6 cups vegetable or chicken broth

salt and pepper, to taste

1/8 teaspoon turmeric

1/4 cup heavy cream

1/2 cup parmesan shavings

finely minced parsley, for serving

Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add the squash and sprinkle with salt, pepper and chili powder. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside. Heat the broth in a saucepan over low heat. Keep warm. Add 2 tablespoons butter to the same skillet over medium low heat. Add the onions and cook for 2 - 3 minutes, or until translucent. Add Arborio rice and stir, cooking for 1 minute. Reduce heat to low. In 1 cup increments, begin adding the broth to the skillet, stirring to combine and gently stirring as the broth is absorbed. As soon as the liquid disappears, add in another cup to the cup and a half of broth. Continue this process, stirring gently as the broth incorporates and the rice starts to become tender. Add salt and pepper along the way. Taste the rice after about 5 cups of broth have been absorbed and see if you need more. Add another 1 - 2 cups of broth as needed. The rice should be tender with just the tiniest amount of bite left to it. Add the cooked squash and turmeric and stir gently. Add the cream and parmesan and stir until combined. Taste and add more salt and pepper if needed. Sprinkle the minced parsley over the top.