Squash Risotto

By Demi

Ingredients

• 6 1/3 cups vegetable or chicken stock
• 1 squash, roasted
• 4 tbsp extra virgin olive oil
• 1/2 onion chopped
• 1 cup celery, diced small
• 2 cups arborio rice
• 2/3 cup white wine
• 1 tbsp fresh rosemary
• 150 g Rathtrevor or Provolone cheese, shredded
• 1/2 White Moon Cheese, or 100 g Brie
• 1/2 tsp salt
• cracked pepper

Details

Servings 4

Preparation

Step 1

In a medium pot bring vegetable or chicken stock to a boil and keep hot.

In a heavy bottomed pot heat oil on medium heat and brown onion and celery.

Add rice, stirring vigorously for about 3 1/2 minutes or until rice feels too hot to touch.

Add previously roasted squash pulp and continue to stir vigorously.

Add wine a little at a time and stir. When wine has all evaporated, start adding hot stock slowly, not more than 2 ladles at a time, while continuing to stir.

15 minutes into cooking, add chopped rosemary.

When rice has reached desired tenderness, add cheeses, cracked pepper, and stir.

Let rest for a few moments and then serve.

If desired, garnish each plate with a little extra shredded cheese and a few drips of pumpkin seed oil.

Leftovers can be turned into small patties and pan-fried the following day for beautiful risotto cakes.