Pumpkin Risotto!!!

Cut the ends off a butternut squash and cut in half.  Drizzle both sides with olive oil and salt and roast on a cookie sheet at 400 Degrees until you can easily pierce the skin with a fork and allow to coolp

Dice a small onion and two cloves of garlic.  Also, heat approximately 3 cups of chicken stock in a pot.

Start by sauteing the onion in a large pan until translucent, then add the garlic and salt and pepper.  Cook for about a minute and add about 1&1/2 cups of arborro rice and coat with oil and lightly toast, about one minute.  Then add enough of the chicken stock to cover the rice and stir.  Stir frequently and the rice will absorb the stock.  Once the stock is absorbed, add about another 1/2 cup of the stock and repeat.  Keep doing the same process until the rice is cooked, but still somewhat chewy.

Meanwhile, scrape the squash from the skin and make sure it isn't stringy.  Add to the rice along with 3 tablespoons of butter and stir in until well mixed. Remove from heat and then add about 1/4-1/3 cup of shredded Parmesan cheese and mix in.  Serve and prepare to be a hero!