Roasted Butternut Squash, Olive & Parmesan Risotto

• 1 small butternut squash, pierced with tip of a knife
• 2 tablespoons butter
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 cup arborio rice
• 2 cups warm chicken stock
• 1 (6 ounce) jarlindsay sicilian piited olives or 1 (6 ounce) jarlindsay spanish pimento stuffed olives, drained and halved
• 1 cup grated parmesan cheese
• 2 tablespoons chopped fresh Italian parsley
• salt & freshly ground black pepper (optional)

1. Preheat oven to 400 F.
2. Place squash on baking sheet;.
3. roast in the preheated oven for 1 hour or until tender.
4. Cool slightly; halve lengthwise.
5. Remove and discard seeds;.
6. scoop out flesh from skin.
7. Chop flesh;.
8. set aside.
9. Melt butter in a large saucepan over medium heat.
10. Add onion and garlic;.
11. saute for 3 minutes.
12. Add rice;.
13. stir to coat grains with butter.
14. Stirring constantly, add stock, 1/2 cup at a time, adding more stock only when the previous amount has been absorbed.
15. When the rice is cooked, about 30 minutes, stir in the squash, olives, cheese and parsley.
16. Cook and stir for 4 minutes until the cheese is melted and mixture is hot throughout.
17. Season with salt and pepper to taste, if desired.

butternut squash, butter, onion, garlic, arborio rice, chicken, olives, parmesan cheese, fresh italian parsley, salt

Taken from www.food.com/recipe/roasted-butternut-squash-olive-parmesan-risotto-353509 (may not work)