Butternut Squash, Apple, and Hazelnut Risotto

Need something for dinner? Something satisfying and filling on a cold winter's night? Try this recipe for Butternut Squash, Apple, and Hazelnut Risotto.

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BUTTERNUT SQUASH, APPLE, AND HAZELNUT RISOTTO Yields 6 servings

3 T. California Olive Ranch� Extra Virgin Olive Oil
� yellow onion, diced
� cup Parmesan Reggiano, grated
1� cups Carnaroli rice
� cup Mascarpone cheese
� cups white wine
2 cup feta salsa verde
7 cups hot water or chicken stock
1 cup Granny Smith apples, peeled and diced
3 cups butternut squash puree
� cup toasted hazelnuts, lightly chopped

Sweat the onion in the olive oil until completely soft, approx. 15 minutes. Add rice, let toast and cook for 5 minutes. Add white wine and let the wine completely cook out, stirring often.

Add hot water or chicken stock, using one ladle at a time, stirring all the time until all the liquid is gone. Fold in the butternut squash puree, followed by the parmesan and mascarpone, adjust the consistency if necessary with warm water. Season with salt and pepper.

Divide into six shallow bowls and scatter the diced apple and hazelnuts on top and drizzle with salsa verde.

BUTTERNUT SQUASH PUREE

1 butternut squash � cup maple syrup
3 T. California Olive Ranch Extra Virgin Olive Oil
1 T. smoked paprika

Preheat oven to 350�F. Cut butternut squash into eight pieces, leave skin on, scoop seeds out, and place in a roasting pan. Season with salt and pepper, drizzle the olive oil, maple syrup and sprinkle smoked paprika on squash.

Cover with lid or aluminum foil and roast for 45 minutes or until completely soft. Scrape the flesh from the skins and place in a food processor and puree
until smooth. Chill and reserve.

SALSA VERDE

� cup mint leaves
� cup oregano leaves
� cup parsley leaves
2 tsp. capers
1 anchovy filet
2 garlic cloves
1 cup California Olive Ranch Extra Virgin Olive Oil
� cup crumbled feta

Place the herbs, capers, anchovy, garlic in the bowl of a food processor and blend till smooth, add the oil. Taste and season with salt and pepper.

Before serving, add crumbled feta.

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Recipe from Executive Chef Trey Foshee, Georges at The Cove, La Jolla, CA
www.georgesatthecove.com