Roasted Delicata Squash Risotto

ingredients
all
1 Delicata Squash
cut into 1/2 inch rings
2 tbsp Olive oil
1 qt LMM Vegetables Stock
2 tbsp Butter
1 cup Lundberg Arborio Rice
2 cups Cooking White Wine
1 container Redwood Hill Plain Chevre
1 Onion
diced
1 sprig Rosemary
cookware
  • Deep saute pan. Small pot. Baking sheet.
A rich and savory fall or winter risotto, and quick enough for a weekday meal.
1
Pre- heat oven to 375. Toss delicata squash with olive oil, rosemary, salt, and black pepper. Roast for 12-15 minutes, or until tender and lightly browned.
2
In a small pot, heat the LMM stock.
3
In a wide and deep saute pan, melt 2 tsbp of butter. Add the diced onions and salt, and cook over medium heat until tender (not brown).
4
Add the Arborio Rice and toast for a minute or so. Add the wine and reduce until almost dry.
5
Constantly stirring with a wooden spoon, slowly add the stock. All along, test for doneness. If before the rice is cooked, you run out stock, add water instead.
6
When the rice is cooked, add the delicata squash. Top with the chevre cheese.
7
Season to taste and serve.
notes
This a slight alteration of a classic risotto, and a great reminder that little changes transform a dish.