Image By Laurence Nepveu-Goulet 1 tbs of butter, 1 tbs of oil1/2 cup of arborio rice+/- 3 cups of warm chicken bouillon1/2 cup of white wine1/2 onion, diced1 clove of garlic, chopped1 1/2 cup of butternut squash, dicedSome basil, chopped1/4 cup of parmesan cheese
1/2 lemon (or less), juiced
In a large sauce pan, sauté the onion in melted butter and oil for at least 2 minutes. Add the squash, sauté for 3 minutes. Add the garlic, sauté for 1 minute. Add the rice, sauté until it is translucent (2 or 3 minutes).
Add the wine and cook until fully evaporated. Add the bouillon, one ladle at a time and stir frequently. Wait until the bouillon is fully evaporated before adding more.
When the rice is al-dente, and the bouillon almost gone, add lemon juice, basil and parmesan.
Sent in by customer Laurence N!
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This recipe was most recently featured in
Boston Organics Newsletter No. 01 of 2016.