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1
Cut pears into 1/2-inch cubes (its helpful to cut the pear into four quarters, coring to remove seeds, and then cutting sections into cubes).
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2
Heat a small skillet over medium heat and when hot, add the butter.
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3
When butter is melted, add the pears.
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4
Let cook for 45 minutes, stirring occasionally, until pears are browned slightly and softened.
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5
Heat chicken broth in small pot and keep warm on the stove until ready to use.
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6
Heat 1 tablespoon olive oil in a heavy large pot over medium high heat.
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7
Add squash and saute until beginning to soften and brown around the edges, about 5 minutes.
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8
Transfer squash to a medium bowl and set aside.
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9
Reduce heat in a large pot to medium, add the remaining 1 tablespoon of olive oil, thyme and shallots to the pot and stir until tender, about 5 minutes.
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10
Add rice and stir 1 minute.
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11
Add wine and simmer until absorbed, stirring frequently.
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12
Add 1 cup warm broth and simmer until absorbed, stirring frequently.
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13
Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding the next, stirring often.
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14
You should end up using about 2 1/2 cups of the broth.
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15
Add butternut squash and pears back into risotto, stirring gently to incorporate, and continue to cook a few more minutes until rice is tender and creamy.
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16
Remove from heat.
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17
Stir in freshly grated parmesan cheese.
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18
Season to taste with salt and pepper.
