Butternut Squash and Cheddar Risotto

Ingredients

2 tablespoons olive oil
½ cup diced onions
½ cup diced mushrooms
2 cloves garlic, minced
½ cup dry sherry
1 cup white rice
2- 2 ½ cups low fat no-salt added chicken broth
1½ cups cooked and mashed butternut squash*
½ cup fat free half-and-half
2 ounces Cabot Sharp Lite75 Cheddar, grated (about ½ cup), plus more for garnish
Salt and ground black pepper to taste
¼ cup chopped fresh parsley

*Use fresh squash that has been roasted, boiled or microwaved or frozen squash, thawed. Consistency should be smooth and soft. Roasted butternut squash will give the richest flavor (bake at 400°F for about 1¼ hours).

Directions

HEAT olive oil over medium heat, in large sauté pan or Dutch oven; add onions and mushrooms and cook, stirring, until tender, about 5 minutes.

ADD garlic and stir until fragrant.

SPLASH sherry over vegetables and let simmer for 2 minutes. Add rice, stirring to coat with liquid, and let cook until liquid is absorbed. Reduce heat to medium-low.

ADD chicken broth ½ cup at a time and cook, stirring often, until all of broth is absorbed before adding more. (Add just enough of broth to make rice firm but cooked through to center.)

COMBINE squash, half-and-half and ½ cup cheese, in bowl.

STIR squash mixture into risotto. Stir until heated through. Season with salt and pepper.

SERVE topped with parsley, plus additional grated cheese if desired.