OVEN BAKED PUMPKIN RISOTTO ENJOY DAN:

               OVEN BAKED PUMPKIN RISOTTO by CHEF DAN:

Serves 6

INGREDIENTS:

4 cups butternut squash, peeled and cubed

1-1/2-cups Royal Italian Superfine Risotto

2 tablespoon olive oil

2 garlic cloves, minced

1/4-cup Woodbridge Pinot Griigio wine

4 cups vegetables broth

2 tablespoons butter

1 tablespoon lemon juice

1/2-cup fresh basil

1/2-grated Parmesan cheese

Sea salt and freshly ground black pepper to taste

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   In a large ovenproof dish heat oil over medium-heat when sizzling.

2.   Add onion and garlic, and sauté for 4 minutes.

3.   Sprinkle in sage leaves and sauté 1 minute.

4.   Slowly stir in rice.

5.   Pour in wine and cook until evaporated.

6.   Whisk in pumpkin and vegetable broth.

7.   Bring mixture to a boil.

8.   Remove from heat, cover tightly, and bake in the oven for 25 minutes.

9.   Stir in butter, lemon juice and Parmesan cheese.

10.                With an immersion blender blend until smooth.

11.                Season with salt and pepper to taste.

12.                Top with fresh basil.

ENJOY DAN:                                                          BON-APPETITE!!