Roasted Butternut Squash, Olive & Parmesan Risotto

Total Time: 2 hrs 5 mins Preparation Time: 15 mins Cook Time: 1 hr 50 mins

Ingredients

• Servings: 4
• 1 small butternut squash, pierced with tip of a knife
• 2 tablespoons butter
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 cup arborio rice
• 2 cups warm chicken stock
• 1 (6 ounce) jar lindsay sicilian piited olives or 1 (6 ounce) jar lindsay spanish pimento stuffed olives, drained and halved
• 1 cup grated parmesan cheese
• 2 tablespoons chopped fresh italian parsley
• salt & freshly ground black pepper (optional)

Recipe

• 1 preheat oven to 400 f.
• 2 place squash on baking sheet;.
• 3 roast in the preheated oven for 1 hour or until tender.
• 4 cool slightly; halve lengthwise.
• 5 remove and discard seeds;.
• 6 scoop out flesh from skin.
• 7 chop flesh;.
• 8 set aside.
• 9 melt butter in a large saucepan over medium heat.
• 10 add onion and garlic;.
• 11 saute for 3 minutes.
• 12 add rice;.
• 13 stir to coat grains with butter.
• 14 stirring constantly, add stock, 1/2 cup at a time, adding more stock only when the previous amount has been absorbed.
• 15 when the rice is cooked, about 30 minutes, stir in the squash, olives, cheese and parsley.
• 16 cook and stir for 4 minutes until the cheese is melted and mixture is hot throughout.
• 17 season with salt and pepper to taste, if desired.