The secret to Risotto is time. The slower you cook it the better. Once you get the cooking right you can adjust the flavor to your liking.

INGREDIENTS:

• 1/4 butternut squash, cut in 1/2 inch pieces.
• 50g pecorino grated
• 1 litter chicken stock
• 2 tbs white wine
• 150gr arborio rice
• 1 pinch of safran
• Butter
• salt, pepper, paprika

STEP1 cook the butternut squash

Pre-heat oven to 375°F. Place the butternut squash in cast iron with a little olive oil, salt pepper, paprika.  Oven roast until soft and slightly golden (about 30mn).

Step 2 Prepare the Stock

Heat the chick stock to a boil. Steep the safran in a cup of chicken stock.

Step2 Slow cook the Risotto

Melt some butter in a frying pan at low medium heat. Add the rice so it is coated and start to look clear. de-glaze with white wine. Add the safran/stock mixture, let it reduce.  Slowly add the chicken stock using a ladle, as it reduces add a little more. Half way through add the pecorino. Once the rice is fairly cook, mix the butternut squash.