Acorn/Golden nugget squash Risotto

Fall means there are all kinds of squash and pumpkins that are just ready for the picking! The way I see it that just means I need to come up with some recipes for all that goodness! So here goes!

1 acorn squash 

1 golden nugget squash

olive oil

3/4 cup risotto rice

1 yellow onion diced

1 clove of garlic

2 tablespoons butter

1 can of chicken broth

1/2 can of water

1/2 cup of white wine

salt and pepper

1/2 parmesan

parsley flakes

heat oven to 400 degrees and  cut squashes in half and coat in olive oil and sprinkle with salt and pepper. Roast in the oven for 30 minutes or till soft.

Meanwhile heat butter in a pot and add onion and garlic. Sauté till soft and add rice. Cook stirring constantly for about two minutes. Add white wine and let simmer till evaporated. Start adding chicken broth 1/2 a can at a time and keep stirring. when mixture becomes thick add more broth. keep stirring.... when thick again add 1/2 a can of water and season with salt and pepper and add the parmesan cheese. turn off the heat and let set for  about 5-10 minutes. If too thick add a little more water and let set for a few more minutes. sprinkle with parsley flakes and serve hot!

ENJOY!