Butternut Squash Risotto

This is one of my best risotto recipes and its been a fall dinner go-to for over a decade. I served it with lamb shanks this time around, but its equally delicious with seared scallops or even on its own as a vegetarian entree.

Butternut Squash Risotto
Serves 6
2 lb butternut squash
6 cups vegetable (or chicken) broth
1 medium onion, chopped
1 tablespoon unsalted butter
1 1/2 cups Arborio rice (9 oz)
1/2 cup dry white wine
5 tablespoons finely grated Parmigiano-Reggiano (1/2 oz)
1 teaspoon salt
1 1/2 teaspoons chopped fresh rosemary
4 oz arugula or baby spinach (6 cups), stems discarded and leaves very coarsely chopped

Procedure:
1. Heat oven to 375 degrees. Halve squash and scoop out seeds. Rub with olive oil and grind salt and pepper on top lightly. Place hole side down on a parchment-paper lined baking sheet. Bake for about 30-45 minutes until the squash is soft. Cool.
2. Bring broth to a simmer and keep at a bare simmer, covered.
3. In a heavy-bottomed 4 quart pot, heat butter until melted and then add onion. Saute the onion until soft and then add the risotto. Cook, stirring, for about 3 minutes.
4. Stir in wine and stir until absorbed. Add 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed.
5. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 15-20 minutes total. (There may be leftover broth.)
6. Stir in squash, then stir in cheese, salt, rosemary, and arugula and simmer, stirring, 1 minute.
7. Serve immediately with a rosemary garnish and freshly-ground black pepper.