recipe of the week: butternut squash risotto

yum! only make this when you have time to commit to the kitchen. these amounts are for 2-3 servings

1 medium butternut squash, cubed into edible pieces
1L vegetable stock (i'm not ashamed to say that mine came in cube form)
glug of olive oil
generous sprinkling of paprika
150g risotto (i've made up this amount according to calculations, use the amount you want to serve)
glass of white wine

optional
handful of grated parmesan
drizzle of double cream

boil the liter of stock and add cubed squash, cook 10 minutes or until squash is fork tender; turn off heat.
fry oil and paprika for a few seconds in a large saucepan on medium-high heat, add risotto, fry for a minute or so.
add enough wine to just cover risotto, stir continuously until wine has been almost completely absorbed.
add a ladle of stock to risotto, stir continuously until liquid is absorbed, repeat adding stock a ladle at a time for 15 minutes or until risotto is just tender.
add squash and another ladle of stock (if you have any left over), stir continuously for another 2 minutes or until all liquid is mostly absorbed.
serve onto plates, sprinkle with parmesan, drizzle with cream.

the parmesan and cream gave the risotto a 'macaroni and cheese' feel, which i enjoyed. but you could leave those out and it would still be a creamy and delicious dish.

i'll let you know tomorrow how the left-overs are.