Roasted Winter Squash Risotto

From: Chef Tim Hockett of Lettuce Entertain You for Scoozi!, Chicago.

Yield: 1 serving.

Roasted Winter squash:
8 pieces butternut
8 pieces acorn squash 1 bunch thyme
1 bunch sage
as needed, butter

1 piece roasted acorn squash
1 cup risotto
6 oz. chicken stock
to taste, salt and pepper
1 oz. heavy cream
1 Tbsp. Parmesan cheese 1 slice shaved prosciutto 1 piece chive, for garnish

For roasted squash: Cut the but

Register to view the full article

Register to view this article