Ingredients

The following ingredients have 4 Servings
  • 1 cup Rice (Arborio)
  • 1/4 cup Lillet Blanc (or regular white wine)
  • 1/2 Butternut Squash (peeled and cubed)
  • 2 tbsp Italian Seasoning
  • 2 tbsp Olive Oil (plus 1 tbsp for the rice)
  • 6 cups Chicken Stock (or mushroom stock to keep this vegetarian)
  • 2 tbsp Butter
  • 50 grams Gran Padano (grated. Can sub Parmesan if you want.)
  • Salt (to taste)
  • Black Pepper (to taste)

Instruction

  • In a bowl mix together the butternut squash cubes with the olive oil and Italian seasoning. Lay on a parchment or silicone lined baking sheet and place in the oven at 175 Celsius (350F) on convection for 25 minutes.
  • In a pan on medium high heat add the rice and toast. Just agitate the pan for a minute. Then add in the Lillet Blanc.
  • When the wine cooks off add another tbsp of olive oil and mix everything up. Turn the heat down to medium and slowly add the chicken stock 1/4 cup at a time. Stir the pan constantly and add more chicken stock when it gets low. If the squash is done during this time just remove it from the oven and set aside.
  • Once all the stock is used up add the butter and turn off the heat. Stir the butter in until it's fully melted. Add in the cheese and stir that in as well. Place a lid on the pan and set aside to rest for 10 minutes.
  • After 10 minutes add in the butternut squash cubes and CAREFULLY fold them in. They will be super tender so be gentle with them. Plate, serve, and enjoy!