From the Kitchen of: Pepper
Source: Decatur Daily May 2004
3 medium onions, diced
3 tablespoons vegetable oil
3 tablespoons butter
1 1/2 quarts Arborio rice
2 1/2 pounds butternut squash, diced
3 quarts chicken stock
Salt and pepper to taste
3 bunches spinach, cleaned
3/4 cup heavy cream
Sauté the onions in the oil and butter until translucent.
Add the rice and sauté until clear.
Add the squash and approximately half the stock. Season with salt and pepper and bring to a simmer. Reduce the heat and simmer, uncovered, for 20 minutes, stirring occasionally. Add stock as needed to keep rice covered.
When the rice has absorbed most of the liquid and is just slightly al dente, stir in the spinach and cream. Cook only until the risotto is creamy but not too thick.