Ingredients: (4 servings)
14 oz. (1 ¾ cups) CARNAROLI RICE
1 lb. peeled and diced butternut squash
1 cup of dry white wine
6 ¼ cups water
1 medium celery stick
1 ½ medium onion
1 medium carrot
EXTRA VIRGIN OLIVE OIL
Grated Grana Padano (alternative Parmesan cheese)
Unsalted Butter
Salt
Pepper
Rosemary
Directions:
Cut vegetables in half. Boil celery, onion and carrot in salted water.
In a large pan drizzle some olive oil and add ½ chopped onion and sauté for 2-3 minutes over medium heat. Add butternut squash and 3 cups of water. Cover and cook 10 minutes, season to taste with salt and pepper. When squash is soft add rice and sauté for 2 minutes then add wine and reduce until wine is almost gone. Add ladles of the stock, a little at a time, and stir occasionally until the liquid is almost all absorbed.
When rice is ready turn off the heat, add the butter and Grana Padano cheese, mix together and then cover for 2 minutes.
Garnish with a sprinkle of chopped rosemary.
