From the kitchen of Brian Barkwell
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 stock
Bring to a boil.
Add:
the prepared squash
2 c arborio 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.
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