Risotto with Roasted Tomatoes, Acorn Squash and Olives

By Nancy Caivano

Risotto with Roasted Tomatoes,
Acorn Squash and Olives

Serves 6

Ingredients:

6 tbsp. 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 chicken (or vegetable) stock
1 cup roasted tomatoes, chopped (recipe follows)
1/4 cup chopped parsley
4 tbsp. butter
3/4 cup grated Pecorino Romano cheese (or Parmesan)

Method:

In large skillet heat 4 tbsp. 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 tbsp. 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 Romano.

Note:
A nice presentation would be to surround a serving platter of risotto with additional roasted tomatoes and scatter sliced olives and parsley on top.