Roasted Squash and Pear Risotto

By jennifer_1

Ingredients

• 2 1/2 cups 1-cm cubed butternut squash pieces
• 5 tbsp olive oil
• 1 pear, diced
• 1 cup Arborio rice
• 4 cups chicken stock
• 1 clove garlic, minced
• 1 small onion, diced
• 1/2 cup white wine
• 3 tbsp fresh sage, chopped
• 1/2 cup grated Parmesan
• 1/4 tsp all-spice
• Salt to taste
• Pepper to taste

Details

Servings 4

Preparation

Step 1

1. Cube butternut squash and place in roasting pan. Drizzle with olive oil and season with salt and cracked pepper.

2. Place squash in oven preheated to 400o F. Roast for 30 minutes.

3. After squash has finished roasting, remove from oven, set aside.

4. Place chicken stock in a pot and place over a medium-low heat.

5. Place a separate pot over medium-low heat and add remaining olive oil. Add onion and sauté until translucent. Add garlic and sauté until fragrant (approx. 30 seconds).

6. Add Arborio rice and sauté, ensuring the grains are evenly covered with olive oil.

7. Increase the heat to medium and add the white wine. When the rice fully absorbs the white wine, add a ladle of the warm stock. When the rice has fully absorbed the liquid, add another ladle of stock. Repeat continually until the stock is finished.

8. Add Parmesan, pear, squash and sage. Stir until well incorporated.

9. Season with salt and pepper to taste