Risotto with Roasted Tomatoes, Acorn Squash and Olives

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Risotto with Roasted Tomatoes, Acorn Squash and Olives

 

6 tbsps. olive oil, divided

5 garlic cloves, chopped or 1 tbsp. jar garlic

1 acorn squash, peeled and diced

Salt and Pepper

1 onion, chopped

2 cups arborio rice

1/2 cup dry white wine

4 cups simmering vegetable stock

1 cup roasted tomatoes, chopped, recipe follows

1/4 cup chopped parsley

4 tbsps. butter

3/4 cup grated parmesan cheese

Olives for garnish

 

In large skillet heat 4 tbsps. olive oil over medium-high heat. Sauté garlic for

2 minutes. Add squash, sautéing until browned and softened. Season with salt and

pepper, and set aside.

In large saucepan heat 2 tbsps. olive oil on medium-high heat. Sauté onion until

translucent, with no color. Add rice, sauté 3 minutes more. Add wine, stirring

constantly until absorbed. Add 1/2 cup stock, allowing to absorb before next

addition of stock is added.

After fourth addition of stock is added, begin tasting rice. Rice should be al

dente when done. You need to keep tasting rice, because, depending on rice, you

may or may not have to use all of the stock. When fourth addition of stock is

absorbed, add squash.

When last addition of stock is added, add tomatoes. When stock is absorbed,

remove from heat and stir in parsley, butter and cheese.

A nice presentation would be to surround a serving platter of risotto with

additional roasted tomatoes and scatter sliced olives and parsley on top. Serves

6.