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 and pie pumpkin 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
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.