2 Tbsp MTOO Herbs de Provence Extra Virgin Olive Oil
Preheat oven to 400 F. Place squash on baking sheet with sides. Drizzle with olive oil, season with salt & pepper; toss to coat. Spread squash evenly and roast for 30 minutes until tender and slightly brown around the edges. Set aside.
4 to 5 cups chicken broth
1 Tbsp MTOO Herbs de Provence Extra Virgin Olive Oil1 Tbsp unsalted butter
1 small onion, diced
2 garlic cloves, minced
1 1/4 cups Arborio rice
1/2 cup dry white wine
1 cup grate Parmesan Cheese
1/2 cup Pomegranate Arils
MTOO Pomegranate Dark Balsamic Vinegar, to taste
fresh herbs, to taste
Bring chicken broth to a simmer in saucepan over medium-low heat. Heat olive oil and butter in large skillet and reduce heat to medium. When butter is melted, add onion and cook until translucent. Add garlic and cook for 1 minute, stirring constantly. Add rice and cook for about 2 minutes until it slides around in pan. Add more olive oil if it seems dry. Stir in white wine and cook unitl it evaporates. Stir in 1/2 cup of broth and cook, stirring often, until rice absorbs broth. Repeat this process adding broth 1/2 cup at a time untiul rice is tender and creamy but not mushy. It will take 20 minutes. You may not need the entire 5 cups of broth. Stir in cooked squash along with any liquids in pan. Add more broth if needed to reach desired consistency. Stir in half the Parmesan cheese. Transfer to serving bowl; top with remaining Parmesan, pomegranate arils, and drizzle with Pomegranate Balsamic Vinegar.