Since the roasted chicken and butternut squash recipe I made recently only called for a quarter of a squash per person, I had half of a butternut squash n my fridge needing to get eaten. My solution, make risotto!Like any other risotto, I just followed the basic recipe. To make this a butternut squash risotto I cut the half squash into small pieces and added it to the risotto at the same time as the onion. By the time the rice was cooked, the squash was also nice and soft but still in chunks. To get a totally creamy risotto I would have pre cooked the squash in the oven before adding it to the rice.
