what you need:
Kobacha Squash (can substitute butternut, but kabocha has great flavor, you can find it near gourds & pumpkins sometimes they are outside of the store)
1 cup of cooked arborio rice
3 tablespoons of butter
1/2 teaspoon of saffron (it's expensive, but so so good)
1/2 cup of white wine
3 cups of chicken stock
1/2 cup of parmesan cheese
1/2 chopped onion
3 chopped garlic cloves
what to do:
Preheat oven to 400F.
Cut kobacha squash into 1 inch pieces (the kobacha squash is super hard to cut, don't give up because it is delicious) you don't need to remove the skin yet. Coat cubed squash in olive oil & sprinkle with salt & pepper. Roast in the oven for about 30 minutes.
Heat chicken stock in a pan.
In separate large pan melt the butter. Add garlic & onions. Coat onions & garlic in butter & cook till translucent. Add cooked rice. Add wine. Add one cup of warm chicken stock. Add the saffron. Salt & pepper & let simmer. When the stock is absorbed, add another cup of stock & than do the same with the last cup. After about 30 minutes the risotto should be creamy.
Add cheese & roasted kobacha. Drink with a glass of Chardonnay. I like Kim Crawford's Unoaked Chardonnay.
A working girl in love with good food, drink & good conversation.