Butternut Squash Risotto

I started making risotto as a consequence of watching Gordon Ramsey's Hell's Kitchen and have morphed it into what this recipe has become today. 


Ingredients: 
1 Medium Red Onion
1 Orange Pepper
1 butternut squash (medium)
1 can of chicken stock (can substitute with vegetable stock as well)
1/2 Cup of Arborio Rice
1 Tbsp Butter
1/4 Cup of Chardonnay (any good dry white wine can be substituted)
Kosher Salt*
Black Pepper*
Olive Oil* 


Preparation: 
Dice onion and orange pepper into small (1/4") dice. Chop the butternut squash into roughly 1/2" chunks. In a large skillet (I like the stainless for this one) heat up olive oil (spray just enough to coat the bottom) over medium heat add in onion, peppers, and half of the squash seasoned with salt and pepper. Stir until vegetables soften and onions become translucent. Move vegetables to the outsides of the pan and add butter and rice. Stir mixing in the rice with the vegetables.  Mix in wine, chicken stock, and 2 cans of water, add salt pepper and cover. 


Periodically stir until liquid begins to get absorbed by rice and vegetables, after about 30 minutes use a spoon to crush up the squash in the pan.  Add remaining chunks of squash, cover and stir.  Let simmer for 15 more minutes and stir occasionally. Remove from heat and let rest until all liquid has been absorbed. 


Serving:
This serves 2 (technically) although you could easily serve this to 3 or 4 people comfortably. This can hold up against pork, beef, chicken, and even by itself. 


Nutrition Info:
One serving of the rice scores about 6 Weight Watchers points plus points.