Explore this recipe
Required Equipment
- Saucepan
- Ladle
- Dutch oven
- Wooden spoon
- Microplane
Utilized Devices
Cooking Techniques
- sautéing
- toasting
- constant stirring
Ingredients
- 960 mlVegetable broth — kept warm
- 240 mlHot water
- 28 gUnsalted butter — divided
- 15 mlOlive oil
- 150 gDiced shallot
- 300 gArborio rice
- 300 gButternut squash — small dice
- 120 mlDry white wine
- 50 gGrated Parmesan
- 8 gFresh sage — chopped
- 0.5 gNutmeg — freshly grated
- 5 gKosher salt
- 2 gBlack pepper
Instructions
Warm broth and water in a saucepan over low heat so it stays just below a simmer.
In a Dutch oven melt 1 tablespoon butter with olive oil and sauté shallot for 3 minutes until translucent.
Stir in rice and squash, toasting for 2 minutes until the grains look pearly.
Pour in wine and cook until fully absorbed, then add warm broth a ladle at a time, stirring frequently and waiting until mostly absorbed before adding more.
Continue for about 18 minutes until the rice is al dente and creamy; you may not need every drop of broth.
Off the heat stir in remaining butter, Parmesan, sage, nutmeg, salt, and pepper; let stand 2 minutes before serving.
Chef Tips
- ⭐Keep the broth hot so each addition cooks the rice evenly.
- ⭐Fold in roasted mushrooms or crispy sage leaves for extra texture.
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Nutritional Highlights
- ✓Butternut squash adds beta-carotene and fiber
- ✓Arborio rice provides a satisfying, naturally gluten-free grain
Dietary Notes
Compliant With
Allergens
- Contains dairy (butter, Parmesan)
FAQ
Can I use pre-cubed squash?
Yes—just cut any large pieces down to 1/2-inch cubes so they cook in the same time as the rice.
How do I keep leftovers creamy?
Reheat with a splash of broth or water over low heat, stirring until loosened.
Nutrition
| Calories | 460 |
| Protein | 15 g |
| Carbs | 60 g |
| Fat | 18 g |