1 Butternut Squash, halved, seeds removed, and cut into ½-inch pieces (I buy squash that is already cut into cubes then chop into tiny pieces before roasting.)
1-2 T Olive Oil
Freshly ground Black Pepper
2 Shallots, minced
5 cloves Garlic, minced
1-1/2 cups Arborio Rice
5-1/2 cups Vegetable Stock (homemade, or an organic store-bought variety without preservatives)
1 cup dry White Wine (or use 1 cup hot water and 1 TB fresh lemon juice)
2 T freshly chopped Sage or Rosemary
1 T unsalted butter
1/4 cup fresh parmesan
Preheat oven to 350 degrees. Place the squash pieces on a non-stick baking sheet or baking liner. Toss in olive oil, then lightly salt and pepper them. Roast for approximately 25-30 minutes, or until squash is tender and just starting to brown. Set one half of the squash aside.
In a large pot, heat vegetable stock to boiling and then turn down to simmer.
In a heavy saucepan, heat olive oil and sauté the shallots and garlic until translucent, but not brown. Stir in the Arborio rice and stir to coat the rice with oil. Slowly add in the broth, 1/2 cup at a time. As the rice has mostly absorbed it (about 3 minutes), add more. After about 20-30 minutes the rice should be cooked to al dente, add in the pureed squash and wine mixture, and the sage/rosemary. If the mixture seems to thick you can add a little left over broth.
Stir in the pieces of roasted squash, add 1 T unsalted butter and 1/4 cup fresh grated parmesan cheese and remove from heat.
This will make enough to serve 4 as a side or 2 as main course. I prefer it as a side served with grilled pork tenderloin that is topped with sautéed ‘shrooms, and grilled asparagus.
Recipe modified from original on Eating Rules—>
*The pictures of this do not do it justice. It is AMAZING! AND it is all legal on my Unprocessed Challenge 🙂