Ingredients

The following ingredients have 4 Servings
  • 2 cups squash (roasted (see notes))
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter (I use salted butter)
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 1 cup  arborio rice
  • 3-4 cups chicken stock (vege or chicken -either will do)
  • 1/4 cup basil (fresh, chopped)
  • Parmesan cheese

Instruction

  • Heat the stock and keep it warm.
  • Heat oil and butter in a large pan or skillet. Add onion and garlic, and cook until onion is tender.
  • Blend in the rice and cook for a few minutes, ensuring that all the rice grains are covered in the oil.
  • Add 1 cup of stock to the pan, and cook, stirring constantly until the liquid is absorbed.
  • Continue stirring in stock 1 cup at a time until rice is tender and creamy.
  • Fold in roasted squash and basil and heat through.
  • Serve topped with black pepper and parmesan.