A classic recipe to use the wonderful ingredients of the fall season. Top with a dash of nutmeg and fresh sage as a garnish.

Roasted Butternut Squash and Leek Risotto

Ingredients:

2 Cups Village Harvest Arborio or Organic Arborio Rice
1 medium butternut squash, peeled, seeded, cut into 1/2—inch pieces
4 Tablespoons olive oil
6-7 Cups chicken stock or canned low-salt chicken broth
3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
1 Cup dry white wine
1/2 Cup grated Parmesan cheese
4 Tablespoons chopped fresh sage (reserving 2 tablespoons for garnish)

Preparation:

Preheat oven to 400. Place squash on large rimmed baking sheet. Drizzle with 2 T oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.
Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.
Heat 2 T oil in another heavy large saucepan over medium-low heat.
Add leeks and sauté until soft but not brown, about 10 minutes.
Add rice; stir 1 minute or until rice becomes opaque.
Add wine and simmer until absorbed, stirring constantly, about 2 minutes.
Add 1/2 cup hot stock; simmer until absorbed, stirring frequently.
Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer . . . The last cup of stock may not need to be used depending on if you like a less creamy risotto.
Add squash, Parmesan cheese and 2 T sage; stir until heated through.
Season to taste with salt and pepper. Serve warm.

Serves 4-6