Local Squash Risotto Recipe

Directions

1. 1

   Roast the Squash

   Preheat the oven to 400°F (200°C). Cut the honeynut squash in half, scoop out the seeds, and drizzle with olive oil. Season with salt and pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes until tender.

2. 2

   Prepare the Risotto

   In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add Arborio rice and stir for 2 minutes until slightly toasted. Gradually add vegetable broth, one ladle at a time, stirring continuously until absorbed before adding more. Continue until rice is creamy and al dente, about 18-20 minutes.

3. 3

   Cook the Eggs

   Bring a pot of water to a boil. Gently add eggs and boil for 7 minutes. Remove and place in an ice bath for a few minutes, then peel.

4. 4

   Finish the Risotto

   Once the risotto is cooked, stir in the roasted squash (scooped out and mashed), Parmesan cheese, and season with salt and pepper to taste.

5. 5

   Serve

   Plate the risotto, top with a halved 7-minute egg, shaved black truffles, and toasted pumpkin seeds. Drizzle with a bit more olive oil if desired.