This time of year the markets are full with a gorgeous array of winter squash and it feels like a new variety is introduced every year. Some of our favorites are kabocha, kuri, and honeynut varieties, but the more widely available butternut squash will work just as well.
Serves 6 to 8
5 tbsp unsalted butter
3 tbsp extra virgin olive oil
1 large onion, peeled and diced
Kosher salt and freshly ground black pepper
2 cups arborio or other short-grained rice
1 cup dry white wine
6-8 cups Hearth Broth
1 pound of squash, peeled and cut into a ¼” dice (seeds removed)
2 tbsp finely chopped sage
Parmigiano Reggiano
In one large high-sided skillet or rondeau, heat 2 tablespoons of olive oil over medium heat, add the squash and roast slowly, stirring every few minutes until softened and just slightly beginning to brown. Approximately 15-20 minutes. Remove the squash from the pan and set aside.
Using the same pan, add 2 tablespoons of butter and 1 tablespoon olive oil to pan, add the onion and season with salt and pepper. Cook, stirring occasionally, until it begins to soften. About 5 minutes.
Raise the heat to high and add the rice. Using a wooden spoon, stir the rice with the onion and fat until the rice no longer looks chalky and the grains begin to pop, 2-3 minutes. Add the wine. Allow it to bubble vigorously until the rice absorbs it, about 1 minute.
Add enough broth to just cover the rice, about 2 cups. Simmer stirring, and scraping rice away from the sides occasionally. Cook the rice until it is almost dry, about 5 minutes, then again add enough broth to cover. Simmer, scraping and stirring every so often, until the broth is incorporated, about 5 minutes more.
Lower the heat, add the cooked squash back to the pan, add the sage and season with salt and pepper, and about ¼ cup of broth. Simmer, stirring constantly and adding broth in ¼ cup increments until the rice is tender. Take the pan off the heat and fold in the Parmigiano and the remaining 3 tablespoons of butter. Taste and adjust the seasoning with salt and pepper and serve.
