yield 2-3 servings

1 medium butternut squash - peeled, seeded and cut into chunks
1 medium yellow onion - peeled and sliced
1 cup sweet white wine (Riesling or Gewürztraminer)
1 cup Arborio rice (also called risotto)
1/2 cup grated Gruyere cheese
1 lb. fresh spinach
3/4 cup toasted salted pumpkin seeds
salt & pepper

In a heavy sauce pan over medium heat cook the first three ingredients until the squash is very soft, add water if you need to so you don't boil it dry.  In a blender or food processor puree squash mixture until smooth and set aside.

In another sauce pan add the Arborio rice and just cover with water.  Cook over low heat stirring frequently until almost all of the water is absorbed.  Continue to add water to cover, continue to stir over low heat until the rice is just cooked through.  It should still be slightly dewy on the very inside.

Add the squash mixture (you may not want to add all of it depending on the size of the squash) and the cheese to the rice and stir until the cheese is melted.  Add salt and pepper to taste.

Saute or steam spinach until cooked through, and top each portion of risotto with spinach & pumpkin seeds.