Butternut Squash Risotto

Tonight while craving risotto, I searched around for what I had to work with and 1/2 through cooking in I found the cooked squash so score! Lucky enough I can put together a recipe pretty quickly in my head, so off I was creating this yummy dish.

A little primer on how to make risotto, its not like your typical run of the mill rice: LINK

Serving Size: ~2

1 Cup of Aborio Rice (risotto ;)
2 T olive oil
2 C of Chicken Stock (heat before use) may not use all but may need more.
1 Shallot diced
1/2 Cup of White wine, I feel a semi sweet one works well
1 T of Brown Sugar
3/4 Cup of Butternut Squash, cooked and pureed until smooth
1/3 C Parmesan Cheese, shredded (imported always tastes better)
Pinch of Nutmeg
1 Bay Leaf
Optional-heavy cream if would like creamier.

At medium skillet over medium to medium-high heat with olive oil. When can smell oil, add the shallots and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 20 minutes, total, from the first addition of liquid. At 12 minutes add the pureed sqaush season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in  cheese, then serve.