Prep: 15 min Cook: 45min Serves: 8
- 8 cups (2 L) unsalted vegetable stock
- 3 cups (400 g) butternut squash, ½-inch dice, about 1 ½ pound squash
- 1 tablespoon (15 g) unsalted butter
- ½ teaspoon kosher salt
- 2 tablespoons (30 ml) olive oil
- 1 cup (150 g) diced yellow onion, 1⁄4-inch dice
- 2 tablespoons (20 g) minced garlic
- 2 cups (390 g) arborio rice
- 1⁄2 cup (120 ml) dry white wine
- 1 cup (39 g) parmesan cheese, freshly grated
- black pepper, for seasoning
- 1 tablespoon (4 g) chopped parsley
- In a large saucepan, add the vegetable stock and heat over medium-low heat until warmed.
- Separately, in dutch oven or a large sauté pan with high sides, melt butter over medium heat.
- Add butternut squash and salt, stir and saute until lightly browned and softened, 6 minutes.
- Add 2 tablespoons olive oil, once hot add the onions and garlic, and cook until soft and translucent, about 3 minutes.
- Add arborio rice and stir until the grains are coated with oil, cook for 2 minutes.
- Add the wine to the pan, stirring until the wine has evaporated.
- Add the warmed stock from the large saucepan to the dutch oven, 1⁄2 cup at a time, stirring frequently.
- Add more stock once the liquid has been almost entirely absorbed by the rice.
- Repeat adding the stock in 1⁄2-cup additions as the liquid is absorbed, frequently stirring, until rice is tender yet slightly chewy, about 25 to 35 minutes.
- The desired result is an oatmeal-like consistency that’s loose and not a big clump of rice.
- Turn off the heat and add Parmesan cheese.
- Taste and season with salt and pepper as needed. Garnish with more freshly grated parmesan cheese and parsley.