1 Cup arborio rice
1 Tablespoon butter
32 Oz chicken broth
3 Cups cooked & blended butternut squash (boil peeled & diced squash till tender, blend with liquid)
1/2 Cup white wine (don’t use the good stuff ;), we keep that for drinkin’!)
1/2 Teaspoon curry powder
1/4 Cup Parmesan cheese
Salt & pepper to taste
Toast rice in butter until almost translucent around the edges. Once it has reached light golden brown, Flash the pan with the wine. Add broth and blended squash half cup at a time. Cook until most liquid is absorbed between each addition of liquid. When you have added the last addition of liquid, stir in curry, salt and pepper. And reduce. Add cheese and you are ready to rumble! We thoroughly enjoyed this over a bed of baby spinach garnished with extra parm! It was delish! Try it out and let me know what you think!
Thanks to my brother for this INCREDIBLY DELECTABLE treat!