RISOTTO WITH BUTTERNUT SQUASH

First course - vegetarian

1 1/2 cup carnaroli or arborio rice
2 cups butternut squash (or other pumpkin), diced
1 leek (white part only) or 1 small onion, minced
4 cups vegetable or chicken stock (at least)
4 tbsp olive oil
1/4 cup white wine
2 tbsp ricotta (or cream cheese)
4 tbsp parmesan, grated
Salt

Put the stock to a boil, remember that's always better a little more that not enough.
In the mean time put a big, non-stick skillet over medium heat and warm the oil; when ready, add the leeks (or onion) and sautee until tender.
Add squash or pumpkin and stir to combine, cook about 2-3 minutes, then add rice and sautee a couple minutes, always stirring: heat must be medium-high and the rice must become translucent; now it's the time to add wine.
As soon as it evaporates, start adding the stock (that must be boiling, otherwise it stops the rice cooking) 1/3 cup at a time; wait until the stock has been absorbed before adding some more.
Stir often to prevent sticking. When rice is "al dente", after 15/18 minutes, add the ricotta (or the cream cheese), melted in a little quantity of milk, and the parmesan.
You should use butter instead of ricotta or cream cheese, this variation is used to give a creamy texture without exceeding with calories or cholesterol.

Don't be afraid of the wine content: the alcohol will evaporate cooking, leaving just the wine flavor.