Inspired by marthastewart.com
Ingredients
for 4 servings
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 ½ cups (345 g) arborio rice
- 1 teaspoon salt
- pepper, to taste
- ½ cup (120 mL) dry white wine
- 4 cups (820 g) butternut squash, cubed
- 4 cups (945 mL) vegetable broth
- fresh parsley, chopped, to serve
Preparation
- Preheat oven to 375°F (190°C).
- To prep cut off both ends of the butternut squash and poke 10-15 air vents with a fork. Microwave on high for 3-4 minutes.
- Peel the skin off of the squash. The skin should peel right off! Once peeled, cut into 1x1-inch (2x2-cm) cubes.
- In a large dutch oven or oven-safe pot, sauté onion in olive oil for 3-4 minutes or until semi-translucent. Add garlic and sauté for 2 more minutes.
- Add the thyme and cook for 2 minutes, until fragrant.
- Add arborio rice and sauté until lightly toasted, then stir in salt, pepper and white wine.
- Stir in butternut squash and and vegetable broth and bring to a boil.
- Cover pot and transfer to oven. Bake for 15-20 minutes, until liquid is absorbed.
- Garnish with parsley and serve immediately
- Enjoy!
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