Seared Duck Breast Over Butternut Squash Risotto

Ingredients:

1/2 cup aboiro rice 1/2 cup chicken stock 1/2 cup diced butternut squash 1/2 small onion 1 teaspoon garlic 1/4 cup chopped parsley 2 T olive oil 2 T butter 2 T grated parmesan cheese

Directions:

1) Heat large skillet with olive oil.

2) Toast onions, rice, garlic, and butternut squash.

3) Add stock 1 oz at a time until rice is tender.

4) Add butter and cheese.

5) Sear duck breast skin side down.

6) Render fat for 5 mins.

7) Flip, sear for 4 mins.

8) Slice, serve over risotto.