Squash Risotto

2 Cups fresh yellow, hard squash, any variety (I used winter but butternut or yellow will work)diced into 1/2 inch cubes

4 Tablespoons extra virgin olive oil

1 teaspoon kosher salt

Fresh ground pepper

garlic

2 c Arborio rice

1 large onion, chopped

4 cloves fresh garlic, minced

4 Cups chicken broth

4 T red wine vinegar

2 T honey

2 tsp dried thyme

2 Cups cooked chicken, cubed

1/2 Cup fresh grated Parmesan Cheese

1. Preheat oven to 400 degrees F. Place squash, olive oil, salt, pepper and garlic salt into a large bowl; toss to combine and pour onto a lightly greased baking sheet. Bake for 30-40 minutes.

2. In the meantime, heat olive oil in a large saucepan or skillet over medium heat. Stir in rice, thyme and onion; cook and stir for 5 minutes, until onions are softened, rice should be slightly browned and crispy. Stir in garlic for 1 minute. Stir in ½ Cup of chicken broth, stirring constantly. As the broth gets soaked up, stir in another ½ Cup until broth, add vinegar along with broth as desired continuing this process until broth is used up and rice is cooked. (should have a slightly soupy consistency but rice will be al dente)

3. Heat remaining olive oil, add remaining garlic, chicken, honey, and 3 T of red wine vinegar. Cook until chicken is done yet tender. Add to rice with all of the juice from honey and vinegar.

4. Spoon into bowls, top with squash and fresh parmesan and cracked black pepper