Salmon and Butternut Squash Risotto

Servings: 2 | Serving size: about 2 1/2 cups

Cooking time: 90 minutes (the squash can be roasted ahead of time and refrigerated until needed, which will cut total cooking time to about 45 minutes)

This recipe can easily be multiplied. This recipe is fair as leftovers and will keep for about 24 to 48 hours in the refrigerator. Reheat gently.

Ingredients

• 1 1/2 lb. butternut squash
• 2 tsp. olive oil
• 1 large onion (finely diced)
• 1/2 cup arborio rice
• 3 cups water
• 1/4 tsp. salt
• ground black pepper to taste
• 6 ounces salmon (cut into thin strips)
• 2 ounces semi-soft goat cheese
• 1 Tbsp fresh oregano

Preheat the oven to 325°F.

Cut the butternut squash in half lengthwise.

Scoop out the seeds and discard them.

Place 1 teaspoon olive oil in a small roasting pan.

Place the butternut squash in the pan cut side down and move around the pan to coat with the olive oil.

Put the pan in the oven and roast for 40 minutes.

Remove and let cool.

Cut half of the squash's flesh into about 1/2 inch dice, discarding the skin. (Reserve half of the butternut squash for another use.)

Place the remaining teaspoon olive oil in a skillet over medium high heat.

Add the onion when the oil is hot and cook for about 4 minutes. Stir frequently.

Add the rice.

Cook for about one minute. Stir continuously.

Add the water and salt. Stir, and when the water begins to boil, adjust the heat until the rice is simmering.

Simmer for about 20 minutes. Stir about once a minute.

Check the rice frequently for doneness. Add water two tablespoons at a time if extra water is needed.

When the rice is firm and not too soft - but not grainy - add the butternut squash, goat cheese, and the salmon.

Fold the fish and squash into the rice gently and cook for another 5 to 7 minutes until the cheese is melted and the salmon is done.

Add the oregano and gently fold into the rice.

Serve.