The temps got up to the mid seventies in Indy today, but Farm Fresh delivered this squash right before my trip to London last week… and one week is exactly what it needed.  I am so glad I didn’ t cut into it before I left. I had been thinking about making this risotto for sometime, ever since I had it at a restaurant in Chicago last year.  I guess it takes me a while sometime to try and recreate recipes from the road.

1 medium sized squash
2 TB extra virgin olive oil
1 TB kosher salt
1 TB unsalted butter
1 cup of arborio rice
1 cup chardonnay
40 oz chicken broth
2 TB parmigiano reggiano
1 TB white truffle oil

1. Preheat oven to 375. Meanwhile peel and cut the squash into one inch cubes.
2. Place the squash on a small baking sheet, drizzle with olive oil and kosher salt. Toss till it’s well covered and roast, uncovered for 45 minutes or till fork tender. Remove from the oven and set aside to cool off.
3. While the squash cools off, place 4 cups of the chicken broth in a medium sauce pot and bring to a simmer.
4. Puree the squash in the food processor with the remainder cup of water, set aside.
5. In a large skillet, melt the butter and add the arborio rice. Cook the rice in the butter until it starts to toast. Add the chardonnay and reduce the cooking temperature to a low-medium setting. Add the squash mixture and combine well with the rice.
6. Continue to add the broth, 1/2 cup at a time. Only add more when the previous addition has been absorbed by the rice while constantly stirring.
7. After approximately 45 minutes the rice would have absorbed all of the liquid and be cooked to “al dente”.
8. Remove from the heat, add the cheese, truffle oil, and serve immediately.