Day 214: Butternut Squash Mascarpone Risotto

Yield: 4 servings
Time (Start to Finish): 1 hour

Ingredients:
2 cups risotto rice
olive oil
½ yellow onion
splash white wine
1 quart chicken stock
salt and pepper
1 garlic clove
½ cup butternut squash puree
1 zucchini, sliced
mascarpone
¾ cup parmesan cheese
3 sage leaves, chopped

Directions:
1. In a sauce pot on med heat, cook the onion and garlic with the olive oil, salt and pepper until the onions are soft
2. Add the rice and cook for 30 sec
3. Put the chicken stock in another pot and heat up so it is warm
4. Add the chicken stock slowly, about half a cup at a time, stirring it in until it is almost gone, then add more.
5. Splash in the white wine about half way through
6. When it is almost ready, add the butternut squash puree, chopped zucchini parmesan cheese, and chopped up sage leaves and stir until it is creamy and combined. Season with salt and pepper
7. Serve with a dollop of mascarpone on top

Rating: 4 strawberries
Notes: Happy belated birthday to me!!! This was shared with my girls from work and man was it good!! The sage was a little overwhelming, so when you make this, be sure to chop it small, or maybe use less. If you need more risotto help, look at my other risotto recipe. Just stay with it and stir stir stir, my favorite!!! It takes about 20 min, and trust me, the taste it great. The mascarpone adds a killer buttery creaminess at the end.