Butternut Squash Risotto

I am happy to say that I enjoyed this risotto dish.  I recommend almost everything organic, however it is a personal choice.  The onion in this recipe is not organic for a reason.  Onions are within the 'clean 15 list', meaning that it is one of the foods with the least amount of pesticides.  With this recipe, nothing is within the 'dirty dozen list', so it's ok if it's not organic.  (Although organic is always better!)  I didn't use black pepper or parmesan cheese, and I don't think it needed it.  However, you may want the extra flavour.  Either way, I hope you like it!

Butternut Squash Risotto

1 medium size organic butternut squash
2 tbsp unsalted, organic butter
2 tbsp olive oil
1 medium size onion, chopped
2 organic garlic cloves, crushed
1 tbsp oregano
1 1/4 cups arborio rice
1 litre organic vegetable broth
3/4 cup white wine
1/2 organic lemon, juiced
sea salt and black pepper to taste
parmesan cheese (optional)

Preheat oven to 400 degrees F.  Cut squash in half and remove the seeds.  Brush the cut side with olive oil and place cut side down in a baking dish.  Bake for one hour, or until soft.  Let cool, scoop out flesh into a bowl and set aside.

Heat the butter, olive oil, garlic and onion in a large pot.  Cook on medium heat for 4 minutes and add oregano and rice.  Stir for two minutes and add one cup of vegetable broth.  Continue to stir until the broth is absorbed and then add the wine.  Continue to stir until the wine is absorbed and add another cup of broth.  Repeat until the litre of both is used up.

Mash the squash and add to rice mixture.  Add the juice from 1/2 lemon.  Stir and add salt and pepper.  Top serving with parmesan cheese and enjoy!