1 small sized squash - you can use a butternut, acorn, buttercup, or any squash that is your preference.
3 Tbsp Rosemary Agrumato Olive Oil Or Greek Leek Agrumato Olive Oil
3 Cups of vegetable broth (you may need more depending on your rice)
1 Cup Arborio rice (or Carnaroli rice, or Vialone Nano)
1 small white onion, chopped
4 cloves of garlic, minced
1/2 Cup Parmigiano Reggiano cheese, grated (or Nutritional Yeast to make it vegan)
1/2 Cup dry white wine (Sauvignon Blanc works well here)
Note: If this is a main dish, you can add 2 cups of white beans to add more protein.
Preheat the oven to 375 degrees.
Cut the squash in half, scoop out the seeds (save the seeds to roast later!) and clean out the void of any squash guts. Once that's done, cut the halves in half once more to cut down on roasting time. Roast the squash for 30-40 minutes, or until you can puncture it with a butter knife with ease.
While it's roasting, you can prep all of your other ingredients. Chop the onion, grate the Parmigiano Reggiano. Sip some wine ;-)
Once the squash is roasted, peel the skin off. Then chop into rough pieces and put aside.
Pour the veggie broth into a saucepan and keep it on simmer. Doing this makes sure you don't bring the temperature down in your risotto.
In a deep skillet on medium heat, add the Rosemary Olive Oil and heat up until it glides inside the pan. Add the onion, and cook for 2-3 minutes or until it turns translucent. Once it does, add the minced garlic and cook for 1 MINUTE or until it turns aromatic.
Add the Arborio rice and toast it in the pan for 2-3 minutes. This helps bring out the flavour of the rice. Once toasted, add the 1/2 Cup of white wine and keep stirring until the rice absorbs it and it cooks down.
Add your first ladle of broth, and keep stirring until that broth becomes absorbed. Add the 2nd ladle, then add the squash. Add the white beans as well (optional).
Once the liquid cooks down, keep adding ladles and repeat until all of your stock is gone from the sauce pan. To know when the rice is done, when you bite into it, it should be "al dente" (not too hard, not too soft).
Add the cheese, and serve! Note: add a final drizzle of Rosemary Olive Oil or Butter Infused Olive Oil for an even creamier taste! Optional: Swap the Rosemary Olive Oil for some Greek Leek Agrumato Olive Oil (In-store at this point) for amazing flavour!
Serves 4 (if a main dish.)
Cook Time: 1 hour and 20 mins to 30 mins