Risotto with Squash and Almonds
2 oz extra virgin olive oil
1/2 white onion, diced
1 1/4 cup arborio rice
1/2 acorn squash, peeled, seeded, and chopped
1/2 cup white wine
4 cups chicken stock
2 tbsp sliced almonds
2 tbsp grated cheese
Red pepper flakes to taste.
In a medium sauce pan, heat up oil and onion. Saute until slightly translucent, add in the rice and cook all together, stirring constantly for about 1 minute. Then add squash and cook for an additional minute. Add in white wine, stir until evaporated.
Begin adding the heated stock 1 cup at a time, adding the following once it has all been soaked into the rice. Once the rice is done and plump, remove from heat.
Stir in almonds, cheese, red pepper flakes.