Butternut Squash Risotto

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So I don't do much "by the recipe" cooking, if anything I use several recipes as a guideline and change things to my liking. This particular recipe was inspired by a recipe for Pumpkin Risotto from the Serego Alighieri winery in Italy, that was featured on Tyler's Ultimate on Food Network.

Butternut Squash Risotto (4-6 servings)

3 tablespoons extra virgin olive oil
2 large shallots, minced (approx. 1/2 cup)
1 medium butternut squash, peeled, seeded, & diced (approx. 6-7 cups)
1 bay leaf
3-4 sprigs fresh thyme
3 1/2 cups chicken stock (one 26 ounce container)
1cup water
2 cups arborio rice
1/2 cup white wine (if using cooking wine, pay close attention to any additional salt)
1 teaspoon butter
2 teaspoons mascarpone cheese
1/4 cup parmesean cheese
kosher salt and black pepper to taste
minced chives for garnish

Squash Puree:

In a heavy bottomed pot heat 2 tablespoons olive oil and add the shallots, saute until translucent and add squash, bay leaf and thyme leaves (seperate leaves and discard stem). Add 1 cup of water, cover and simmer over medium-high heat for 20 minutes. Remove from heat and puree, set aside.

Risotto:

Heat chicken stock in medium sauce pan and keep warm over low heat.

In heavy bottomed pot heat 1 tablespoon olive oil and add the rice, stir quickly and toast briefly. Add wine and simmer over medium heat until absorbed.

Slowly begin adding the hot chicken stock 1-2 ladles at a time, waiting until rice begins drying out before adding the next ladle, stir constantly.

Continue stirring and adding stock to rice until all liquid is absorbed (approximatly 20 minutes) and rice is creamy and al dente.

Stir in squash puree, cover and simmer over low heat until any additional liquid is absorbed.

Remove from heat and finish with butter, mascarpone, parmesean cheese and season to taste with salt and pepper.

Serve garnished with a hearty pinch of parmesean cheese and fresh chives. Enjoy!