Contributed by (Adapted from www.nomeatathlete.com)

Ingredients

1 1/2 C Arborio rice
1 Butternut squash, peeled & cut into 1” chunks
1 Onion, diced small
4 Tbs unsalted Butter
3 Tbs Olive
Vanilla extract
fresh Nutmeg
1 C dry White wine
5 C Vegetable broth
1/4 C grated Parmesan cheese
Salt and Pepper

Instructions

Heat 1 Tbs each of butter and oil in a medium saucepan over medium heat, then add the onion. Let it soften, then add the butternut squash and stir for a few minutes to coat in oil and butter. Add a few drops of vanilla extract and grate some nutmeg in. Add half the wine and 1/2 cup of vegetable stock, cover, and let it simmer for 15-20 minutes. As soon as the squash is tender, take it off the heat.
Meanwhile, heat the remaining vegetable stock in its own small pot over medium low heat, then keep at a simmer. Once the squash is tender, heat the rest of the oil and 1 Tbs butter over medium heat in a large saucepan. Add the rice and stir it constantly for about 5 minutes.

At this point, add the rest of the white wine to the rice and stir until the pan is almost dry, then add a cup of vegetable stock. Stir until it is absorbed then add the squash mixture. Stir for another minute, add 3/4 cup of stock, and stir for 30 seconds. Then stop stirring, except to prevent the rice from sticking to the bottom of the pan. Once the stock is absorbed, add 3/4 cup stock again. Keep repeating this process until the rice is just al dente.
Season to taste with salt and pepper, add the parmesan cheese and the remaining 2 Tbs butter. Give it a good stir, then serve immediately. Stir more to thicken or add more liquid to loosen, as needed. Serve with fresh ground black pepper, fresh grated nutmeg, and additional cheese if desired.

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