Ingredients

The following ingredients have 4 Servings
  • 2 Cups Arborio rice
  • 1 Whole Butternut Squash (cubed and small dice)
  • 1 Tbsp Olive oil
  • 1/2 Whole Yellow onion (diced)
  • 3 Cups Vegetable stock
  • 1 - 2 Cup Butternut squash puree
  • 1 Pint Mushrooms (sliced)
  • 1/4 Cup Parmesan cheese
  • 1 Cup White wine
  • 2 Tsp Salt
  • 2 Tsp Ground Black pepper
  • 2 Tsp Oregano

Instruction

  • Begin by roasting the butternut squash for 40 - 45 minutes in a 350 degree oven. Let cool. Hold the small dice for plating. Place the rest of the roasted squash in a blender and puree until all the squash is mixed. Set aside.Next, heat the oil in a large coated pan - I used my Staub cast iron. Once warm, add the onion and spices - cook for 3 - 4 minutes. Meanwhile, heat the vegetable stock in a pot and simmer. As well as saute the mushroom until the water is cooked out and they have browned. Set aside when done.Next, add the arborio rice to the onions and toast for 2 minutes stirring frequently.  Begin adding the stock to the rice one to two ladles at a time and heat on medium high heat.  Stir consistently and once the stock is absorbed, begin adding more stock gradually.  After the second stock has been absorbed, add the butternut squash. Mix well and let some of the liquid cook out. Begin adding more stock now a ladle at a time. Check the rice for doneness. If the rice is not soft, continue adding stock until the rice is complete. Finish by adding in the mushrooms, parmesan cheese and small diced butternut squash. Cook for 2 more minutes and mix well. Serve and enjoy!