Makes: 2-3 servings
Ingredients:
1 cup of prepared butternut squash, peeled and cut into 1/2 inch squares
1/2 minced yellow onion
3 tablespoons olive oil
1 cup Arborio rice
1/2 cup chardonnay wine
2 to 3 pints chicken stock
3 tablespoons parmesan cheese
2 ounces whole unsalted butter
2 tablespoons fresh chiffonade sage
3 six ounce boneless pork chops
1/4 cup maple syrup
1 tablespoon grainy mustard
1 teaspoon fresh thyme leaves
Kosher salt and fresh cracked pepper to taste
Procedure:
In a large sauté pan add in 1 tablespoon of olive oil and caramelize the butternut squash.
While the squash is cooking add a separate medium size pot on medium-high heat with 1 tablespoon of olive oil and caramelize the onions. Once the squash is brown on all sides add it to the onion pot along with the rice and cook for 2-3 minutes.
Deglaze the pot with white wine and cook until the rice mixture has absorbed all the liquid.
Add 2 ounces of chicken stock one ladle at a time until all the liquid is absorbed while constantly stirring. Continue this process until the rice is al dente (slight crunch).
Finish the risotto with parmesan cheese, butter, salt and pepper and place a lid over the top and let sit.
Next, season the pork on both sides with salt and pepper and in a large sauté pan on high heat with 1 tablespoon of olive oil; sear the pork on both sides until completely brown and done in the center.
Remove the pork from the pan it is finished and deglaze that pan with 4 ounces of chicken stock and cook it on high heat until 1/3 cup liquid remains.
Add in syrup, mustard, thyme, salt and pepper to the pan with the chicken stock and cook for 1-2 minutes on medium heat. Place the risotto on the plate with the pork chops atop the rice and pour the maple mustard sauce over the pork.
Recipe Author: Chef Billy Parisi
Source: http://www.heinensrewards.com/recipes/283Maple%20Mustard%20Pork%20Chops%20with%20Roasted%20Butternut%20Squash%20Risotto.pdf