Butternut squash risotto, with a swordfish chop

I’m not going to post the recipe because there are a zillion recipes for butternut squash ristto.  This one was heavy on the squash (4 cups cooked cubes for 3/4 cup of rice), and seasoned with rosemary, pepper, lemon zest, and parsley.  I’m often disappointed in my risottos, but this one was very good indeed.