- Deep saute pan. Small pot. Baking sheet.
|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.|
|In a small pot, heat the LMM stock.|
|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).|
|Add the Arborio Rice and toast for a minute or so. Add the wine and reduce until almost dry.|
|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.|
|When the rice is cooked, add the delicata squash. Top with the chevre cheese.|
|Season to taste and serve.|
This a slight alteration of a classic risotto, and a great reminder that little changes transform a dish.