Butternut squash risotto is tasty.  I strongly recommend it.  It requires attention, but it’s not tricky.

2 TB and a little more butter
2 tsp. olive oil
1 medium shallot, finely chopped
1 1/2 lbs butternut squash cut into 1/2inch chunks
coarse salt and pepper
1 and 1/2 cups arborio rice
1/2 cup dry white wine or dry vermouth
1 quart chicken broth (heat in a saucepan on the back burner)
1/3 cup grated Parmesan cheese plus more for garnish
1 TB chopped fresh sage, plus more for garnish

1) In a medium heavy-bottom saucepan, melt 1 TB butter over medium
heat. Add olive oil and shallot. Cook until shallot is soft and
translucent. Add squash;
season with salt and paper. Cook, stirring often, until it begins to soften.

2) Add rice, stir to coat. Add wine; cook until almost all liquid has
evaporated, 1 to 2 minutes.

3) Reduce heat to medium-low; add 1/2 cup hot broth to the mixture. Cook,
stirring until almost all liquid is absorbed. Add the remaining broth mixture,
1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to
40 minutes total. You don’t have to stir constantly, but check to make
sure it isn’t getting sticky.
A frying pan with a nice thick bottom helps a lot with this.

4) When the rice is almost cooked, melt a little extra butter and cook
your chopped sage in it to release the flavor.

5) Stir in Parmesan, sage,remaining 1 TB butter and 1 1/2 teaspoons
salt. Serve immediately.

Don’t forget to include some product placement.  Served with  chicken cooked with the rest of the white wine and some herbs.

Extra tasty when enjoyed with others and conveniently cooked on a night off work.  What really put this recipe over the edge flavor-wise was using homemade chicken broth – I had about 2 cups from a whole chicken I cooked in the crockpot, with none of the fat skimmed off.  I diluted it with a vegetable bouillon cube and water, but the chicken broth/fat really added a lot of flavor.

Bronwen’s version here.