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Rub with Love Spice Rub Recipes

BUTTERNUT SQUASH RISOTTO
delicious with Rub with Love chicken or salmon

1/2 medium butternut squash, about 1/4 pound
2 teaspoons olive oil
4 tablespoons soft butter, divided
2 cups arborio rice
6-8 cups chicken stock, heated to a simmer
2 cloves garlic, minced
1 cup parmesan cheese, freshly grated
2 Tablespoons chopped mixed fresh herbs, such as rosemary, thyme, and sage
salt and freshly ground black pepper
fresh sage leaves for garnish

Preheat oven to 350 degrees. Scrape the seeds out of the squash half, brush the cut surfaces with the olive oil and place on a baking sheet. Bake for about 40 to 45 minutes or until flesh of squash is very soft. Remove squash from the oven and scoop out the flesh. Coarsely chop the squash and set aside.

Melt half the butter over medium high heat in a large saute pan. Add the raw rice and stir until grains are coated with butter. Add the minced garlic and stir for a minute. Start adding the simmering chicken stock, one cup at a time, only adding more chicken stock when the rice has absorbed almost all of the stock already in the pan. Stir frequently.

When rice is cooked to the al dente stage, add the rest of the butter, the roasted squash, parmesan cheese and herbs. Add a little more chicken stock, just enough to make the risotto soupy and creamy in consistency. Season to taste with salt and black pepper. Serve hot garnished with fresh sage leaves.