Here I go again with yet another butternut squash recipe! What can I say — it’s delicious!
This was super rich and creamy and even more amazing the next day as leftovers.
This recipe is from the Williams-Sonoma Vegetable cookbook by Marlena Spieler and slightly modified to be completely vegetarian.
- 2-3 cloves garlic, chopped
- 1 small butternut squash
- 3-4 cups vegetable stock
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 1/2 cups Arborio rice
- 5 fresh sage leaves (or substitute 1 1/2 teaspoons poultry seasoning)
- 1 1/2 cups dry white wine
- Pinch of nutmeg
- Freshly ground pepper
- 3/4 cup grated Parmesan cheese
Raise to medium-high heat, add the rice & cook stirring until kernels are coated with oil and butter & are opaque (3 -5 minutes).
Add the sage (or poultry seasoning) and pour in 3/4 cup wine. Cook, stirring, until the wine is absorbed. Stir in the remaining wine and again cook until absorbed. Begin adding hot stock about 1/2 cup at a time, stirring until almost all is absorbed fore adding more. When the rice is almost tender (about 15 minutes) stir in the reserved shredded squash. Continue to cook, adding more stock & stirring constantly until the rice is firm but tender & the center of each kernel is no longer chalk-white (20 – 25 minutes total). Stir in the crushed garlic, nutmeg, salt, and pepper. Add additional hot stock if necessary.
Stir in Parmesan & serve!
An amazing dish! Takes a little bit of time for the prep, but it is so worth it! Happy cooking!
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