Butternut Squash and Roasted Pear Risotto

Cut pears into ½-inch cubes (it’s helpful to cut the pear into four quarters, coring to remove seeds, and then cutting sections into cubes). Heat a small skillet over medium heat and when hot, add the butter. When butter is melted, add the pears. Let cook for 4–5 minutes, stirring occasionally, until pears are browned slightly and softened.

Heat chicken broth in small pot and keep warm on the stove until ready to use. Heat 1 tablespoon olive oil in a heavy large pot over medium high heat. Add squash and sauté until beginning to soften and brown around the edges, about 5 minutes. Transfer squash to a medium bowl and set aside.

Reduce heat in a large pot to medium, add the remaining 1 tablespoon of olive oil, thyme and shallots to the pot and stir until tender, about 5 minutes. Add rice and stir 1 minute. Add wine and simmer until absorbed, stirring frequently. Add 1 cup warm broth and simmer until absorbed, stirring frequently. Add remaining broth by ½ cupfuls, allowing each addition to be absorbed before adding the next, stirring often. You should end up using about 2 ½ cups of the broth.

Add butternut squash and pears back into risotto, stirring gently to incorporate, and continue to cook a few more minutes until rice is tender and creamy. Remove from heat. Stir in freshly grated parmesan cheese. Season to taste with salt and pepper.