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In a large pot, add the vegetable stock and heat over medium-low heat until warmed.
In a 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 warm stock, 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 a nice pudding or oatmeal consistency that is 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 parmesan cheese |
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