Ingredients
- 1 butternut squash, peeled and cut into ¾” cubes
- 2 Tbs. olive oil
- Kosher salt and pepper
- 6 cups water
- 6 tsp. Better than Bouillon Chicken Base
- 4 Tbs. unsalted butter
- 2 large shallots, minced
- 1 ½ cup Arborio rice
- ½ cup dry white wine
- 1 cup freshly grated Parmesan Reggiano cheese
Instructions
Preheat oven to 400 degrees. Toss squash in olive oil with ½ tsp salt. Roast squash in oven until soft, about 30 minutes. In a small saucepan, bring water and bouillon to simmer. Stir to mixture to create chicken broth. In a heavy-bottomed pot or Dutch oven over medium heat, melt butter and sauté the shallots for 10 minutes. Add rice and stir to coat the grains with butter for a minute or two. Pour in wine and stir for about 3 minutes. Add 1 cup of broth to rice and stir periodically to allow the stock to be absorbed into the rice, 5-6 minutes. Continue adding one cup of stock at a time allowing it be absorbed into the rice for about 5-6 minutes after each addition. Rice should be al dente after all of stock has been incorporated. Remove rice from heat and stir in parmesan and roasted squash. Serve immediately. Makes 8 servings.