Roasted Butternut Squash, Olive and Parmesan Risotto
1 small butternut squash, pierced with tip of a knife>
2 tablespoons butter
1 medium onion, chopped or 2/3 cup chopped shallots
4 cloves garlic, minced
1 cup Arborio rice
1/2 cup white wine
1 litre warm chicken stock
6 ounces Sicilian Pitted Olives, halved
2 oz. pancetta or black forest ham
1 cup (3 ounces) grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
Salt and fresh black pepper
1 Cup freshly grated Parmesan cheese
YIELD: 4 to 6 servings
COURSE: Vegetables and Sides
- Preheat the oven to 400-degrees F. Place squash on baking sheet; roast for 1 hour or until tender. Cool slightly; halve lengthwise. Remove and discard seeds; scoop out flesh from the skin. Chop flesh; set aside.
- Melt butter in a large saucepan over medium heat. Add onion, pancetta, and garlic; sauté for 3 minutes. Add rice; stir to coat grains with butter. Stirring constantly, add wine and cook for 2 minutes, add stock, 1/2 cup at a time, adding more stock only when the previous amount has been absorbed. When the rice is cooked, about 30 minutes, stir in the squash, olives, cheese, and parsley.
- Cook and stir for 4 minutes until the cheese is melted and the mixture is hot throughout. Season with salt and pepper.