RISOTTO WITH BUTTERNUT SQUASH AND ARUGULA

YIELD:
Four to six servings

INGREDIENTS:

Squash
2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 tablespoon olive oil
Salt and freshly ground black pepper

Dressing
2 teaspoons fresh lime juice
1/2 teaspoon finely grated lime zest
1 1/2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Risotto
4 cups low-sodium store-bought chicken broth or stock, or homemade
2 tablespoons unsalted butter, divided
1/2 cup minced onion
1 1/2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1 cup Arborio rice
1/4 teaspoon freshly grated nutmeg
1/4 cup dry white wine (such as sauvignon blanc, chenin blanc, or pinot blanc)
1/4 cut grated Parmesan cheese
Salt and freshly ground black pepper
2 ounces (3 cups) baby arugula, washed well and spun dry

PREPARATION:

Squash
Heat the oven to 450 F. In a bowl, toss the squash with olive oil until thoroughly coated. Season with salt and pepper. Transfer the squash to a baking sheet and roast in the oven, turning occasionally, for 30 minutes, or until tender. Set aside.

Dressing
Whisk the lime juice and zest in a small bowl. Slowly whisk in the extra-virgin olive oil. Season with salt and pepper. Cover and refrigerate until ready to use.

Risotto
1. Bring the broth to a boil in a medium saucepan. Reduce the heat and keep the broth at a low simmer.
2. In a medium enamel-lined cast-iron casserole or other heavy pot, heat 1 tablespoon of the butter over medium heat. Add the onion, ginger and garlic; cook, stirring, until softened, about 5 minutes. Add the rice and nutmeg and stir with a wooden spoon until the rice becomes slightly toasted, about 3 minutes.
3. Add the wine and cook, stirring constantly, until the liquid is absorbed. Add one-third of the simmering broth and cook, stirring constantly, until the liquid is absorbed. Add half the remaining broth and cook, stirring constantly, until the liquid is absorbed. Add a bit more broth if necessary so that the risotto is creamy but still slightly firm in the center.
4. Add the reserved roasted squash, the remaining 1 tablespoon butter and Parmesan. Cook, stirring gently, until the squash is heated through. Season with salt and pepper.
5. To serve, toss the baby arugula in a large bowl with the lime dressing. Divide the risotto among warmed plates. Top with arugula salad and serve immediately.