This takes just 30 minutes to make, so it's a super easy dinner for the whole family. It's also a ideal way to utilise any bone broth that you might have in the fridge or freezer. Stock made from bones is rich in collagen needed for our joints as well as nails, skin & hair, is tremendously good for our gut and helps the liver eliminate toxins. Most people reserve it for soups but you can also allow rice to absorb it in a risotto or simply use it in your rice cooker instead of water.
What you need:
400g butternut squash
30 ml olive oil
1 clove of garlic
1 medium onion
2 cups arborio rice
3-4 cups of chicken stock (homemade preferably, if not two chicken oxo or knorr cubes)
1/2 cup single cream
1 dessertspoon of finely chopped rosemary (fresh or dried)
Heat the oven to 200C.
Cut 2 inch cubes of butternut squash flesh and put them on a roasting tray. Drizzle with a tablespoon of olive oil and season with salt and pepper. Roast for 20 minutes or until tender.
While the squash roasts, melt a large knob of butter in a very large saucepan or Le Creuset pot and gently fry 1 medium brown onion and 1 clove of garlic, all finely chopped. Add 2 cups of rice and fry for 1 min until see-through. Then add one cup of dry white wine and breath in as the flavours explode! Once absorbed, add 1 cup of chicken stock and stir until absorbed.
When this has been absorbed, add another cup of chicken stock along with the finely chopped rosemary, and keeping adding a little liquid at a time, keeping it on a medium heat, until it's absorbed and the rice is cooked. This takes around 15 mins and I used 3-4 cups of stock.
Remove the squash from the oven and chop it into smaller cubes.
When the rice is almost cooked with still a little bite to it, add 150g grated Parmesan and the squash. Taste then season with salt (not too much as the cheese can be salty) and pepper.
Add 1/2 cup of cream right at the end for a richer effect but this is not compulsory.
Serve with the rest of the bottle of wine and more parmesan to sprinkle on top.