- 1 delicata squash
- 2 cloves garlic
- 1 teaspoon fresh chopped parsley
- 1 teaspoon fresh chopped basil
- 1 teaspoon fresh chopped oregano
- 1 teaspoon fresh chopped rosemary
- 2 pinches paprika
- 2 table spoons extra virgin olive oil
- Dash of salt
- Dash of pepper
- 1 cup carnaroli rice (if you can't find carnaroli use arborio rice instead)
- 4 cups warm vegetable stock
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons chopped yellow onion
- 1/4 cup grated parmigiano reggiano
- 1 teaspoon butter
- For the squash: Cut squash in half and scoop out seeds and pulp.
- Sprinkle each half with olive oil.
- Toss in each half of squash half of the oregano, basil, parsley, and rosemary.
- Squish garlic cloves and place one in each half.
- Sprinkle with paprika, salt, and pepper.
- Take a baking sheet and line with parchment paper.
- Turn squash flesh side down making sure garlic is covered by squash.
- Bake in a 375 f oven till you can slide a fork into the squash with ease, approximately 30 minutes.
- Take out of oven and cool.
- When squash is cooled scoop out soft squash with a spoon into a bowl.
- Place some more chunky bits in another dish for use as a garnish after risotto is plated.
- For the Risotto: In a medium saute pan on medium to high heat drizzle olive oil.
- Toss in chopped onion and saute till transluscent.
- Add carnaroli rice. Stir well till all rice is coated with the oil.
- Spoon in the squash, and stir well.
- Pour a ladle full of vegetable broth into the pan stirring frequently.
- As the broth dissipated add another ladle full.
- Keep doing this till broth is finished or until rice has a slight crunch to it or it is to your desired liking.
- When last bit of broth has dissipated and risotto is nice and creamy take off heat and put in the butter mixing it well through.
- Plate risotto, sprinkle with grated parmigiano and some fresh parsley and a bit of the leftover squash chunks.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes