1 med. butternut squash
5-6 c. chicken stock
2 tbsp. unsalted butter
1 tbsp. olive oil
4 shallots, peeled and minced
2 c. Arborio rice
1/2 c. dry white wine
Freshly grated nutmeg
Salt and pepper (freshly ground)
1 tbsp. chopped fresh rosemary
1/2 c. freshly grated Parmesan
Rosemary sprigs for garnish

Cut squash into eights, discarding seeds. Steam squash for 10-15 minutes or until tender. Scoop flesh from skin and mash lightly. In large saucepan, heat stock to simmer. In another large saucepan over medium heat, melt 1 tablespoon butter. Add oil, shallots, and cook for 2 minutes. Add rice. Cook, stirring for 5 minutes. Add wine to rice and cook, stirring until wine is nearly absorbed.

Stir in a cup of stock and the squash; cook at a steady simmer until liquid is nearly absorbed. Continue stirring in stock a ladleful at a time until rice is creamy and firm (15-20 minutes). Add nutmeg, salt and pepper to taste. Add chopped rosemary. Stir in remaining butter and most of Parmesan. Serve in shallow bowls garnished with remaining cheese and rosemary sprigs. Serves 4-6.