Ingredients:* 1 medium butternut squash, peeled, seeded, and cut into small pieces* 1/4 cup chicken broth (or vegetable broth or water)* 3 tablespoons butter, divided* 2 tablespoons olive oil* 2 cloves garlic, minced* 1 shallot, finely chopped* 1 1/2 cups Arborio rice* 1/2 cup white wine* 4 cups chicken broth, warmed* 1/4 cup mascarpone cheese* 1/2 cup grated Pecorino Romano cheese, plus extra for serving* Salt and pepper to taste* 1 cup kale, chopped and sautéed (optional)* Olive oil for drizzling (optional) Instructions:* Preheat your oven to 400°F (200°C). Place the butternut squash pieces on a baking sheet lined with parchment paper. Bake for about 25-30 minutes or until the squash is tender. Remove from the oven and let it cool slightly.* Transfer the cooked squash and broth to a food processor or blender and purée until smooth. Set aside.* In a large saucepan or skillet, heat 2 tablespoons of butter and olive oil over medium heat. Add the minced garlic and chopped shallot, sauté until re adding more. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.* Add butternut squash purée, remaining tablespoon of butter, mascarpone cheese, and grated Pecorino Romano cheese, stirring after each addition until well combined and creamy. Season with salt and pepper to taste.* If using, mix in the sautéed kale.* Serve the risotto hot, drizzled with olive oil and topped with additional grated Pecorino Romano cheese if desired. #weekofrisotto #7daysofrisotto #thepastaplate #risotto #italianfood
