April 8th, 2012
Recipe submitted by Darcie Peel, White Rock, BC
Recipe tested by Laurie Robertson
Cut up squash in cubes, equal sizes. Add enough olive oil to coat the pieces of squash, and to make sure the pieces do not stick together. Roast in oven at 400ºF for 15 - 20 minutes.
Chop up apples into ¼-inch cubes. Melt butter or olive oil and cook onion, apple and garlic mixture together until softened. Boil 2 cups of chicken stock.
Add risotto rice to mixture, warm for 2 minutes until hot but not browned. Add a ladle of chicken stock to the mixture, stir and let absorb.
When chicken stock almost entirely absorbed, repeat the process with another ladle of chicken stock. This should take 18 - 20 minutes and you might not use all the chicken stock.
After the second ladle has absorbed, taste to make sure risotto is tender and season with salt, and coriander and nutmeg. Add final ladle and then remove from heat.
Whip in an extra 1 tablespoon of butter in to make creamier, if desired.
Serve at once.