Butternut Squash Risotto

2 pounds butternut squash (I do half yams instead of all butternut)
2 tablespoons each butter and olive oil
1 1/2 cups diced onion
1 tablespoon minced garlic
2 1/2 cups arborio rice
3/4 cup of dry white wine
7 cups stock
1 1/2 cups freshly grated parmesan or asiago cheese
1 tsp grated lemon zest
1/4 tsp freshly grated nutmeg
salt and freshly ground pepper
chopped chives and shaved parmesan and basil oil to garnish.

Peel the squash and remove seeds. Cut into small 1/4 inch dice. Set aside.
Heat the butter and oil together in a deep saucepan and saute the onions and garlic until soft but not browned. Add the squash and rice and continue to saute and stir for 2-3 minutes longer. Add wine and stir until absorbed. Add stock in 1/2 cup increments, stirring until absorbed. Continue adding stock and stirring until rice is creamy on the outside but has some texture to it. Gently stir in cheese, zest, nutmeg, and correct seasoning with salt and pepper. Serve immediately in warm bowls garnished with chopped chives, additional Parmesan and a drizzle of fresh basil oil, if desired.

This recipe was given to me by Lisa Dale Beevers, or Dale Beevers for short. We made it at her house in East Oakland in 2002 during a meeting where a few of us were sketching out ideas for an archaeological guide book to San Francisco.

We never finished the guide book but did get a good outline going, and I still make the risotto from time to time. Her email to me, dated Febuary 27, 2002, says this recipe is "Exported from MasterCook II" and is by "Cooking Right Show #CR9665".