Roasted Squash risotto and herb salad

Cut acorn squash in half.

Using a large spoon, remove seeds from acorn squash.

Chop shallots and garlic cloves.

In a saucepan over medium heat, place the squash, shallots, garlic, 1 tablespoon of butter, 1 tablespoon of olive oil, thyme and bay leaves.

Add the rice and mix it with the other ingredients. Deglaze with white wine.

Add chicken broth one cup at a time until partially absorbed. Cook for about 20 minutes and add mustard.

Remove from heat. Add the Parmiggiano Reggiano, the pumpkin purée and the remaining butter and mix well.

Add salt and pepper to taste.

Prepare the herbs by removing the leaves and cleaning them.

Add oil and vinegar and mix.

Serve in a bowl, then garnish with the herb salad.

Toss with butter.