Squash Mushroom Risotto

Today I made Butternut squash and Leek Risotto. However, I didn't have any leeks in the apartment, so I used a white onion and added mushrooms. It was pretty easy, considering all of the terrifying reports I have heard about making risotto. I used a recipe I found on slashfood and followed it to Epicurious. I halved it and there was still enough for 4 servings.

• 1 medium butternut squash (about 1 pound), peeled, seeded, cut into 1/2-inch pieces
• 2 tablespoons olive oil
• 3 cups (about) chicken stock or canned low-salt chicken broth
• 1 medium/small white onion, finely chopped
• 7-10 button mushrooms (or any type of mushroom), finely chopped
  
• 1 clove of garlic
  
• 1 cups arborio rice or medium-grain rice
• 1/4 cup dry white wine
• 2 tbsps of butter
  
• 1/2 cup grated Parmesan cheese
• 1 tbsp chopped fresh rosemary
  

1. Preheat the oven to 400, place squash on a baking sheet. Toss them in olive oil and salt and pepper. I also added a little brown sugar. Cook time approx. 40 minutes
   
2. Simmer 3 cups of chicken broth in a sauce pan
3. Simmer 2 tbsp of olive oil in a large sauce pan, add onions, mushrooms and garlic. Simmer at a low to medium heat.
4. When onion mix is soft, not browned, add rice stirring constantly, about 1 minute
5. Add white wine, simmer until completely absorbed; approximately 2 minutes
6. Add 1/2 cup of stock, stirring frequently until completely absorbed
7. Add remaining stock 1/2 cup at a time making sure each serving is completely absorbed before adding another- stirring frequently the entire time takes about 20-25 minutes
8. Add squash, butter, Rosemary and Parmesan until mixed in.
9. Serve hot and ENJOY!