ROASTED BUTTERNUT SQUASH RISOTTO ENJOY DAN:

               ROASTED BUTTERNUT SQUASH RISOTTO by CHEF DAN:

Serves 4-6

INGREDIENTS:

1 (3 pound) butternut squash

1/2-cup Parmesan cheese

2 tablespoons fresh chopped chives

DIRECTIONS: (PRE HEAT OVEN TO 450 DEGREES F)

1.   Halve the squash lengthwise and scoop out the seeds.

2.   Spray a baking dish with Pam, and place halved squash upside in the baking dish

3.   Add 1 cup of water to the baking dish and bake in a preheated oven for about 45- minutes to 1hour.

ROSSOTO:

5 cups vegetarian stock

6 tablespoon unsalted butter, divided

1/3-cup onion, finely chopped

2 garlic cloves

1-1/2-cup ROYAL ITALIAN SUPERFINE ARBORIO

1 cup white wine

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   In a sauce pan over medium-heat, bring stock to a gentle simmer and maintain over low heat.

2.   In Dutch oven heat 4 tablespoons butter over medium-heat when sizzling.

3.   Add onion and sauté 4 minutes; add garlic and sauté 1 minute.

4.   Add the rice and stir until each grain is coasted with butter and translucent with a white dot in the center about 3 minutes.

5.   Add simmering hot stock to the rice 1/2-cup at a time, stirring and allowing rice to absorb stock before each next addition of stock.

6.   Reserve 1/4-cup to add at the end.

7.   When rice is “firm to the tooth” is slightly firm, and is creamy about 20-30 minutes.

8.   Remove from heat and stir in 2 tablespoons butter and reserved 1/4-

9.   cup stock.

10.                Place pot back on the heat and stir in the roasted squash and simmer for 12 minutes.

11.                Stir in Parmesan cheese and fresh chives.

12.                Season with salt and pepper.

ENJOY DAN:                                               BON-APPETITE!!