Recipe: Winter Squash Risotto

Ingredients

• 6 to 7 cups chicken stock, as needed
• 2 tablespoons olive oil or butter, or 1 tablespoon each
• 1 small or 1/2 medium onion
• 1 pound winter squash (about 1/2 of a good-size butternut, for example), such as butternut, banana or hubbard, peeled, seeded and finely diced
• 2 large garlic cloves, minced or pressed
• Salt
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• Pinch of freshly grated nutmeg
• 1 ounce Parmesan cheese, grated (1/4 cup)
• 1/4 cup chopped fresh parsley