Roast Squash Risotto with Leeks
Serves 4

This recipe has been developed by renowned chef and author Steve Petusevsky

Arborio rice is traditionally used for making creamy risotto because of the rich starch content. Brightly colored orange Calabaza squash adds contrast and sweet flavor to the delicate rice. Pumpkin seeds add crunchy texture and a deep roasted nutty taste. This is a hearty center of the plate entrée or side dish.

2 tablespoons Rapunzel Organic Olive Oil
1 large leek, chopped and washed well
1/2 medium onion, chopped
2 cups calabaza squash, skin removed, cut into 1/2 inch dice
3 sprigs fresh thyme chopped or 1 teaspoon dried thyme
1 bay leaf
1 pound Arborio short grain rice
6 cups vegetable stock or water
1/3 cup Parmesan cheese
salt and pepper to taste
2 tablespoons Rapunzel Organic Pumpkin Oil

Garnish:
1/4 cup shelled pumpkin seeds
1/4 cup chopped cilantro

Heat the oil in a large saucepot over medium heat and sauté the leeks and onions for a minute. Add the calabaza squash, thyme and bay leaf and sauté 1 minute longer. Add the rice and combine well with the vegetables.

Add about 2 cups of the stock, bring to a boil and continue to simmer stirring often until almost all the liquid is absorbed. Continue to add more stock and simmer, gradually adding the remainder of the stock until the rice is tender and most of the stock is absorbed.

When the rice is tender after 20-25 minutes, add the Parmesan cheese and season to taste with salt and pepper.

Drizzle the Rapunzel Organic Pumpkin oil over the rice. Garnish with the pumpkin seeds and cilantro and serve immediately.

Chef Steve's Tip:
Add 1 pound of cooked chicken, shrimp or diced tofu for additional protein.