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3 tbsp. unsalted butter
2 tbsp. olive oil
1/2 cup minced white onion
3 large cloves garlic
1 1/2 cups Arborio rice (a special short grain rice)
1/2 cup white wine
4 1/2 cups stock (chicken or vegetable)
1 cup tiny cubes of butternut squash, skin and seeds
removed 1 cup grated Parmesan cheese
1 tbsp. each fresh minced sage and parsley
salt and pepper, to taste
In a heavy saucepan over low heat, melt butter. Add olive oil and heat. Saute onion until just soft. Do not brown. Add garlic and saute one minute longer. Add rice and saute until well coated with oil. Add the wine and stir continually until it is almost absorbed. Add butternut squash cubes to rice mixture. Repeat with broth, 1/2 cup at a time, until all is incorporated. Continue cooking and stirring until rice is "al dente" and squash is tender. Total cooking time is about will be about 30 minutes. Add herbs and half of the cheese. Mix well. Serve immediately, using remaining cheese to top each portion. Serves 6 to 8.