Beef and Vegetable Risotto

Preheat oven to 400º.

Toss butternut squash with 1 Tbs canola oil and 1 tsp 44 Farms Salt & Pepper Blend.

Roast in oven for 15 minutes.

Toss shiitake mushrooms with 2 Tbs oil and 1/2 tsp 44 Farms Salt & Pepper Blend. Sauté in a cast iron pan over medium-high heat for 3 minutes. Add minced garlic and sauté 1 minute. Remove from pan and set aside.

Season skirt steak with 2 tsp 44 Farms Salt & Pepper Blend. Sauté in cast iron pan with 2 Tbs oil over medium-high heat for 3 minutes. Remove from pan and set aside.

Place chicken stock in a pot and bring to a boil. Lower heat to keep warm.

In a large cast iron pot, heat 2 Tbs oil over medium heat and sauté onions until translucent. Add rice and stir for 1 minute. Add white wine and reduce until almost dry. Stir to prevent rice from sticking. Add 1 c of hot chicken stock to rice and cook until almost all liquid has been absorbed. Add another cup and repeat the process until all stock has been added. This will take about 20 minutes.

When last cup is added, remove from heat and stir in butter and 1 1/2 c Parmesan cheese.

Season with 2 tsp 44 Farms Salt & Pepper Blend. Add fresh chopped herbs, roasted butternut squash, shiitake mushrooms and seared skirt steak. Taste for seasoning and add more salt, if desired.

Divide into six bowls and top with additional grated Parmesan cheese.