Meatless Monday: Risotto al Zucca

Today was my first day of Meatless Mondays. Many times when I go out to eat, I try to order the vegetarian entree, why? I don't make vegetarian food at home. As a matter of fact, I always say, "If someone would cook vegetarian food for me, I would be a vegetarian". I'm just not that creative with vegetables. OK, here's the ironic thing, I have a bunch of vegetarian recipes and a great vegetarian cookbook, The Greens Cook Book. Heard of it? It's so awesome.

I bought an acorn squash the other day and, well, didn't really know what to make with it. I found a great risotto recipe at Food Network from Mario Batali. So simple, so delicious.

Creamy and perfect balance of flavors. YUMMY!!!

Risotto al Zucca:Squash Risotto
Recipe from Mario Batali, Food Network

Ingredients
1/4 cup extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
1 small acorn or butternut squash, peeled, seeded and diced 1/4 inch
2 cups Arborio rice
1/2 cup white wine
4 cups chicken stock, hot
4 tablespoons (1/2 stick) unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling

Directions
In a 12 to 14-inch skillet, heat the olive oil over medium heat.

Add the onion and squash cooking until the onions have softened and are translucent but not browned 8 to 10 minutes.

Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed.

Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more.

Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed.

Portion risotto into 4 warmed serving plates, serving with extra cheese.