Roasted Butternut Squash Risotto- FOR YOU DENISE!!

I have a dear friend back east who asked me for this recipe.  SOOO..... here you go Denise!  Let me know how you like it! AND, this is where I found it!

Pic from here.

3 lb butternut squash

6 cups nonfat chicken broth

1 medium onion, chopped

1 tablespoon unsalted butter

1 1/2 cups Arborio rice (9 oz)

1 teaspoon minced garlic

1/2 teaspoon ground cumin

5 tablespoons finely grated Parmigiano-Reggiano (1/2 oz)

1 teaspoon salt

1 1/2 teaspoons chopped fresh sage

4 oz arugula or baby spinach (6 cups), stems discarded and leaves very coarsely chopped

Roast squash:

Preheat oven to 450°F.

Halve squash lengthwise and seed, then cut crosswise into 1 1/2-inch-wide slices and season with salt. Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden, about 50 minutes.

Set aside 6 crescent-shaped squash slices for serving and keep warm. Cut flesh from remaining slices into 1/2-inch pieces, discarding skin.  Start risotto after squash has been roasting 40 minutes: Bring broth to a simmer and keep at a bare simmer, covered.

Meanwhile, cook onion in butter in a 4-quart heavy pot over moderate heat, stirring, until softened, about 6 minutes. Add rice, garlic, and cumin and cook, stirring, 3 minutes.

Stir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There will be leftover broth.)

Stir in squash pieces, then stir in cheese, salt, sage, and arugula and simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.)

Serve risotto immediately, spooned over reserved squash slices.

Easy Mushroom Risotto

2 TBS. butter
1/2 tsp. dried thyme
10 oz. button mushrooms, trimmed and quartered
salt and pepper
1 cup long grain rice
1 (14.5oz) chicken broth
1 tsp. garlic minced
1/4 cups grated Parmesan

In a deep microwave safe dish with a tight fitting lid, combine butter and thyme. Microwave until butter has melted and thyme is fragrant, about 1 minute. Add mushrooms and season with salt and pepper. Microwave until mushrooms have released their liquid, about 8 minutes. Transfer to a plate.

In the same dish, combine rice, broth and garlic. Season with salt and pepper. Cover and microwave 9 minutes. Stir in 2 cups water and microwave until rice is tender. 9 minutes more.

Stir in mushroom mixture. Microwave until risotto is heated through, about 2 minutes. Stir in Parmesan. If risotto is too thick, add water as needed.