Butternut Squash & Leek Risotto

Serves 2-3

1 tbsp olive oil
1 tbsp butter
2 leeks
1 tsp minced garlic
1 cup arborio rice
4-5 cups chicken or vegetable stock (I used chicken)
1 sprig rosemary
Few sage leaves
1 butternut squash
1/2 cup parmesan cheese

1. Preheat oven to 400 F. Cut butternut squash in half, brush both sides with olive oil, then sprinkle on some salt and pepper. Cut side up on a baking sheet, roast it for 45 mins. Once cooled slightly, scrape the pulp away from the skin and mash with a fork till smooth.

2. Heat the stock in a separate saucepan, with the rosemary, till simmering.

3. In another pan, heat the oil and butter. Add the leeks and sage leaves and saute for 5 mins. Then add the garlic and saute for another min.

4. Stir in the rice and coat well with the oil and leeks - another 1-2 mins.

5. Now start adding the stock, one ladle at a time, stirring it around until it's absorbed by the rice. Continue doing this till the rice is tender but not mushy (takes about 15 mins).

6. Once the risotto is nearly done, plop in the butternut squash puree, grated parmesan cheese and salt/pepper to taste. Stir well, then serve immediately with more parmesan cheese on the side!