Butternut squash risotto with spinach and mushrooms

I tried this risotto a couple weeks ago for the first time, modifying an epicurious recipe by adding parmesan cheese not just as a garnish but as part of the risotto and also substituting spinach and mushrooms for textural contrast (instead of leeks).

Here is the modified recipe. It was an unqualified success.

1 large butternut squash (about 2 pounds), peeled, seeded, cut into 1/2-inch pieces
4 tablespoons olive oil

6 cups (about) chicken stock or canned low-salt chicken broth (you can also use 1/2 chicken stock and 1/2 water)

2 cups arborio rice or medium-grain rice
1/2 cup dry white wine
1/2 cup whipping cream
1/2 cup grated Parmesan cheese
spinach and mushrooms, sauteed, however much you like!

Preparation

Preheat oven to 400°F. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes. After butternut squash is roasted and tender, place in food processor or blender to puree. This will allow for a more even butternut squash presence although you can keep it chunky if you prefer.

Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.

Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add rice; stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes. Add 1/2 cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer.

While stirring, saute down spinach and mushrooms.

Add roasted squash puree, cream, Parmesan cheese and spinach and mushrooms; stir until evenly mixed and heated through. Season to taste with salt and pepper. Serve warm.

Makes 6 servings.