Squash and apple risotto with grana and roasted walnuts

Cozy up in the cold with this warm fall flavoured risotto that is surprisingly easy to make.

1 lb

carnaroli rice

1/2

white onion, finely chopped

1 tbsp

olive oil

2 tbsp

butter

4 oz

white wine

5 cups

chicken stock, (or vegetable stock)

1 1/2 cup

diced 1/2 inch size butternut squash

grannie smith apples, diced 1/4

1 cup

padano cheese, grated

1/2 cup

toasted walnut

Using a heavy bottom pot sweat the onion and the squash in a little oil until golden and the squash is cooked and breaking up, add the rice and let toast a few minutes, then add the wine, let evaporate well and add two ladle full of stock.
Simmer gently, stirring on occasion so to prevent sticking. It will take about eighteen minutes for this rice to cook.
So! with your timer in sight add stock as required until ready. Risotto should be runny but not liquid.
When the rice is cooked turn the fire off and add some butter and the cheese.
Stir well and spoon on individual plates then top with the raw apples and a sprinkle of walnuts, serve immediately