Butternut Squash Risotto with Sugared Walnuts

Instructions

1. Preheat oven to 400°F.

2. Place the walnuts on a baking sheet and bake for 2-3 minutes. Watch the nuts closely as they burn easily. Combine the brown sugar and ¼ teaspoon pepper, and a pinch of salt. Remove the nuts to a small bowl and drizzle with melted butter. Sprinkle the nuts with the brown sugar pepper mixture and toss to coat. Set aside.

3. Toss the squash with 1 tablespoon olive oil. Arrange the squash in a single layer on a jelly roll pan and bake for 20 minutes or until the squash is tender and lightly browned/caramelized on the bottom. Remove from the oven and set aside.

4. In a medium saucepan, bring the 4 cups of vegetable broth and ½ cup of water to a simmer. Do not boil but keep warm on low heat.

5. Heat a large skillet over medium heat. Add remaining 1 teaspoon olive oil and add the diced onion. Saute the onion for about 3 minutes or until just tender.

6. Add the minced garlic and saute for 30 seconds.

7. Add the uncooked rice and cook for 2 minutes stirring constantly.

8. Add the wine, stir constantly and cook for 1 minute or until the liquid is nearly absorbed.