Risotto & Baked Winter Squash

This is a new recipe I am going to try and when I do I will post pictures. But to me sounds like real wholesome type of recipe.

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 1  lb squash
• 2  tablespoons olive oil
• 7 -8  cups  chicken stock
• 1  onion
• 2  garlic cloves
• 1 1⁄2 cups arborio rice
• 1  teaspoon sage
• 1⁄4-1⁄2 cup parmesan cheese
• 3 -4  tablespoons parsley
•  fresh pepper

Directions

1. Peel and cut up squash into cubes.
2. Toss with 1 tablespoon olive oil and spread on a cookie sheet and bake 30-40 minutes at 425 degrees.
3. Bring stock to a simmer and set aside.
4. Heat last tablespoon of olive oil and add diced onion and cook still soft.
5. Add 1/3 of cooked squash, minced garlic and 1/2 teaspoon salt.
6. Add rice and cook until separated.
7. Stir in one ladleful of warm stock and add sage. Keep adding stock as it is absorbed. Takes about 20-25 minutes.
8. Taste and add seasoning if needed.
9. Add remaining squash another 1/2 cup of stock for that creamy risotto look.
10. Add parmesan and parsley and last add pepper.