Nutmeg and Rosemary Butternut Squash Risotto

Ingredients: 2 cups Arborio rice,2 cups Arborio rice,1/4 cup (½ stick) butter, melted,1 . butternut squash,6 cups chicken stock,1/2 cup dry white wine,1 tablespoon chopped fresh rosemary,1/2 teaspoon Freshly grated nutmeg, or,1 tablespoon olive oil,1/2 cup freshly grated Parmesan,Rosemary sprigs for garnish,Rosemary sprigs for garnish,Salt and pepper (freshly ground),4 shallots, peeled and minced
Instructions:

1. Cut squash into eights, discarding seeds. Steam squash for 10-15 minutes or until tender. Scoop flesh from skin and mash lightly. In large saucepan, heat stock to simmer. In another large saucepan over medium heat, melt 1 tablespoon butter.
2. Add oil, shallots, and cook for 2 minutes.
3. Add rice. Cook, stirring for 5 minutes.
4. Add wine to rice and cook, stirring until wine is nearly absorbed.Stir in a cup of stock and the squash; cook at a steady simmer until liquid is nearly absorbed. Continue stirring in stock a ladleful at a time until rice is creamy and firm (15-20 minutes).
5. Add nutmeg, salt and pepper to taste.
6. Add chopped rosemary. Stir in remaining butter and most of Parmesan.
7. Serve in shallow bowls garnished with remaining cheese and rosemary sprigs.

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