4 c. peeled and cubed butternut squash
2 Tbls. olive oil, divided (1 Tbls. + 1 Tbls.)
1/4 t. salt & 1/4 t. course ground black pepper
2 to 2-1/4 c. vegetable broth (or chicken broth)
1/2 c. water
1/4 c. chopped onion
1 clove garlic, minced
1/2 c. lager beer (this makes the dish)
1 c. uncooked Arborio rice
1 Tbls. butter
1/2 t. ground ancho chili pepper
1/4 t. nutmeg
1/2 c. grated parmesan cheese
Fresh herbs, optional
In a large bowl, combine the squash, 1 Tbls. of oil, salt and pepper; toss to coat. Transfer to a greased baking pan. Bake, uncovered, at 450 degrees for 20-25 minutes, or until tender, stirring once.
In a medium saucepan, heat broth and water; keep warm.
In a 3 qt. pot, sauté onion and garlic in remaining oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in lager. Cook and stir until the liquid is absorbed.
Add heated broth mixture, 1/2 cup at a time (soup ladle works well), stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender (about 20-25 minutes).
Add the butter, chili pepper, nutmeg and squash; cook and stir until heated through. Remove risotto from the heat; stir in the cheese. Top with herbs if desired. Serve immediately.