From the kitchen of Brian Barkwell.  I make this with
arborio rice, which is typically what's used for
risotto.  I also use stock, rather than water.  It goes
great with pork.
Trim, peel & remove seeds from:
2 lbs butternut squash
Cut into 1" cubes.  Set aside.

Using a food processor, mince:
1 c onion, cut in 1" chunks
1 c carrot, cut in 1" chunks
1 c celery, cut in 1" chunks
Process until it's a fine textured paste.
Set aside.

In a large heavy saucepan, over medium heat:
3 Tbsp extra virgin olive oil
2 Tbsp butter
When the butter is melted, add the onion/ celery/
carrot mixture
Add:
1/2 tsp kosher salt
Cook for about 5 minutes, stirring often.  It should
dry out & just begin to stick.

Add:
5 c hot water OR light stock
Bring to a boil.
Add the prepared squash and:
2 c Italian short grain rice
2 1/2 tsp kosher salt
Return to a boil.
Cover the pot with the lid.
Reduce heat to maintain a simmer.
Cook for 14 minutes or until the rice and squash
are cooked and creamy.
Turn off the heat.

Add:
2 Tbsp butter, cut into pieces
Stir until incorporated.
Add:
1/2 c freshly grated Grana Padano or
Parmigiano-Reggiano
Serve immediately in warmed pasta dishes, with
additional grated cheese.
Rice & Butternut Squash
The above was made using water (not stock) & jasmine rice.
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