Roasted butternut squash risotto with chicken

It's pumpkin harvest time again so time to enjoy some gorgeous roasted pumpkin (or squash) any which way you can!  I love risotto in the winter so these two ideas came together beautifully on a cold night.  I have been making macaroni and cheese with roasted squash for some time now so the girls are quite accustomed to the sweet flavor (and orange color) that I can pretty much misrepresent this new look as 'cheese sauce'.  The pureed squash gives it such a subtle sweet flavor that I think it would almost be impossible to have an issue with it.  In this risotto, with roasted garlic, wine and fresh thyme it was so delicate I was almost tempted to crumble some fresh blue cheese on top but it may have ruined the softness of this dish.  We all enjoyed this one so I hope you try it too.

Serves 4-6

Ingredients:
6 tblspn butter
1 brown onion, finely diced
1 zucchini, finely grated
3 cloves garlic, (roasted if you have time)
2 cups arborio rice
1/3 cup white wine
1.5 L chicken stock
1 roasted butternut squash, 2/3 of which are pureed
3/4 cup shaved parmesan
additional butter
2 chicken breasts, diced
5-6 sprigs of fresh thyme leaves

Method:

• Cut the butternut squash into 2-3"pieces and place in a bowl.
• Drizzle with olive oil, sea salt and pepper and fresh thyme
• Roast a head of garlic at the same time.  Chop the tip of the garlic head off to expose the cloves, cradle it in a small piece of aluminum foil and drizzle olive, salt and pepper and thyme over it and cover in foil.
• Place both the squash and the garlic on a roasting tray with parchment paper and bake for approx 25mins until the squash is cooked and lightly browned on the edges.
• Puree the majority of the squash using a food mill, or press and allow to cool.  Retain about 6 small pieces per person which can be placed under the broiler just prior to serving as a crunchy garnish 
• Set the garlic aside until you are ready to compile the risotto

For the Risotto:

• In a large non-stick soup pot, add about half of the butter and a dash of olive oil and heat
• Add your diced onions and cook until softened and translucent
• Add your grated zucchini and allow to sweat until the water has evaporated out.
• In a separate saucepan, begin to heat your stock 
• Now squeeze out 3 roasted garlic cloves and add them to your onions, pressing them against the base of the pan until you get a paste.  Stir until fragrant and well combined
• Tip in your rice and allow it to scorch in the hot pan.
• Now add your wine and allow it absorb completely.
• You can now add 2 ladle fulls of hot stock to your rice and stir regularly until it is completely absorbed.  Continue to add more stock, 2 ladles at a time until your stock is used and approx 20mins has passed. 
• At the same time, in a small skillet, cook your chicken pieces in a hot pan until just cooked.
• Add your chicken to your rice and the pureed squash.  If you need a little extra liquid, taste and decide whether you need more stock or just hot water. 
• Your rice should now be cooked through. 
• Turn on your broil/griller and heat your remaining pieces of squash to be used as a roasted garnish
• Turn the heat off, add the parmesan cheese, the remaining 3 tblspn of butter and stir gently.
• Adjust the seasoning if necessary and serve immediately with your additional roasted squash pieces, a shaving of parmesan and some freshly cracked pepper.