Kabocha, Leek & Garlic Risotto

Creamy Arborio rice slowly stirred with farm-made chicken stock becomes the perfect canvas for sweet roasted Kabocha squash and mellow sautéed leeks.

Ingredients:
1 cup Arborio rice
4 cups Farm & Larder chicken stock
½ cup dry white wine (optional)
2 tablespoons olive oil or butter
1 baby leek, white and pale green parts sliced thin
2 cloves garden garlic, minced
2 cups Kabocha squash, peeled and cut into small cubes
½ yellow onion, finely diced
½ cup grated Parmesan cheese
Sea salt and freshly cracked black pepper
Extra olive oil for roasting and finishing

Method:
1. Roast the squash: Preheat the oven to 400°. Toss squash cubes with olive oil, salt, and pepper. Roast 20–25 minutes until tender and lightly caramelized.

2. Meanwhile, heat the chicken stock in a small saucepan and keep warm over low heat. In a separate large skillet or heavy pot, heat olive oil or butter over medium heat. Add onion and cook until soft, about 4 minutes. Stir in leeks and garlic and cook for another 2 minutes. Add Arborio rice and stir for 1–2 minutes until lightly toasted.

3. Pour in the white wine and stir until mostly absorbed. Add warm stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue until the rice is creamy and just tender, about 18–20 minutes.

4. To finish, fold in roasted squash and Parmesan. Season with salt and pepper. Serve warm with a drizzle of olive oil and extra cheese if desired.