Truffled Blue Ballet Squash Risotto

Christmas has come and gone, New Years is on it's way. As a chef I have a certain weakness for all foods, cultures and drinks. This has not served me well in the past in the waistline. It has certainly not helped me the past six months, I have been in a city that not only has every cuisine available but also a few I haven't had before sooooo..... New Years resolution is to cut my portions, reduce or eliminate sugars and go to the gym more frequently. I do not intend to starve myself, nor eliminate the foods I love just to eat smarter, healthier and smaller. ( Plus I need to be able to wear my favorite little black dress on vacation this spring and feel good about it!)

Each day I start out with a small portion of non-fat yogurt, coffee and fresh fruit. Lunch is a lovely salad with vinaigrette and a protein. Dinner is a lean protein, vegetable and a starch. Tonight my husband grilled a pork tenderloin, fresh asparagus and I made a risotto.

Not just any risotto, risotto with a gorgeous blue ballet squash and a drizzle of white truffle oil. Blue Ballet is a winter squash with a beautiful gray-blue exterior, a bright orange interior and a slightly sweet aroma and flavor.

Truffled Blue Ballet Squash Risotto

4 - 1/2 cup servings

2 tsp. butter

1/2 onion finely chopped

1/2 c. blue ballet squash ( cubed)

1/4 c. dry white wine

4 c. low sodium chicken stock or make your own

1 1/2 c. arborio rice

1/8 c. freshly grated Parmesan cheese
*

Melt butter in 1 1/2 qt. saute pan. Add diced onions, saute until onions are soft and translucent. Add squash and white wine. Saute 5 minutes. Add arborio rice and stir to combine. 1/2 c. at a time add chicken stock to rice mixture. Simmering until liquid is almost gone. Continue process until all liquid is used, approximately 20-24 minutes.Add Parmesan to rice and stir to combine. Rice should be al dente but soft in the center. Let sit for 3 minutes in pan before serving.

To serve: Drizzle with a small amount of white truffle oil.