Butternut Squash Risotto

I was trying to find something new to make and my friend Kyle suggested risotto. I have really never had risotto let alone made it! I searched around and found this recipe which I basically followed, with a few modifications, of course. We made salmon with the risotto and it was a great combination!

Butternut Squash Risotto

Servings: 4

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins

Ingredients
1 T butter
1 T olive oil
2 large shallots, minced
10 sage leaves, whole
1 cup arborio rice
1/3 cup dry white wine
1.5 cups butternut squash, cooked and mashed
4-5 cups chicken stock, heated
1/3 cup parmesan cheese, grated
salt and pepper, to taste

Directions
Heat saucepan on medium-high heat. Add butter and oil. When butter melts add shallots and sauté for about 3 minutes. Add the bay leaves and cook for another few minutes. Add rice and stir to coat with the butter. Cook until the onions are lightly browned, about 5 minutes. Add white wine and cook until it evaporates, about 3 minutes. Add the butternut squash and 1/3 of the chicken stock. Cook until the stock has been absorbed, stirring occasionally. Add half of the remaining stock and keep stirring, until most of the stock is absorbed. Add the rest of the stock and cook until the risotto is cream. Season with salt and pepper. Stir in parmesan cheese and serve immediately.