OVEN RISOTTO WITH BUTTERNUT SQUASH ENJOY DAN:

             OVEN RISOTTO WITH BUTTERNUT SQUASH by CHEF DAN:

Servers 4

INGREDIENTS:

2 tablespoon olive oil

1/2-onion, diced

3 garlic cloves, diced

1-1/2-cups ROYAL ITALIAN SUPERFINE ARBORIO

1/2-cup white wine

2 tablespoons butter

1 butternut squash, halved, peeled, seeded, and cut into 1-inch chunks

4 cups vegetables broth

Sea salt and freshly ground black pepper to taste   

1 cup grated Parmesan cheese

DIRECTIONS:(PREHEAT OVEN TO 400 F)

1.   Add olive oil to a skillet over medium-high heat when sizzling

2.   Add onions and garlic; sauté for about 4 minutes.

3.   Add rice and stir and sauté for 3 more minutes or rice is lightly toasted.

4.   Add wine and season with salt and pepper, cook until wine is reduced.

5.   In a prepared baking dish, add rice ingredients.

6.   Dump in both and squash, giving it a good stir.

7.   Bake, covered for about 40 minutes, or until all the liquid is absorbed.

8.   After baking stir in the butter, and gently stir to incorporate the squash throughout the rice. 

9.   Dish into bowl, topped with Parmesan cheese. 

ENJOY DAN:                                                              BE STRONG KEEP FAITH