Butternut squash – small
4 T Butter
2 Cloves garlic – finely chopped
1 Shallot – finely chopped
1 1/2 C Italian Arborio rice
1 C White wine
3 C Chicken stock
3 Diver scallops wrapped in Prosciutto
1 T Parmesan cheese – grated
To prepare the butternut squash slice it in half, remove seeds and place both halves on
a baking sheet. Bake at 400 degrees in the oven for 20-25 minutes until inside of the squash is
soft. Spoon out the flesh into a bowl.
Heat 3 T butter in a medium saucepan. Saute garlic and shallots for 1-2 minutes. Add the Arborio rice and saute 1-2 minutes. Add white wine and 1 C chicken stock, bring to a boil and then simmer stirring frequently. As liquid is absorbed slowly add remaining chicken stock and continue stirring until rice is soft and mixture thickens. Once most of the liquid is absorbed
Add 6 T. of butternut squash, stirring in to mix well.
In a separate saute pan add 2 T of olive oil till hot, add the Prosciutto wrapped scallops.
Sear until golden brown, about 1 minute on each side. Place them on top of the risotto, and sprinkle grated parmesan cheese on top.