3 cups chicken broth
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 cup arborio rice
1/2 cup butternut squash puree
Salt and pepper
1 cup grated parmigiano-reggiano cheese
2 tablespoons butter, cut into small pieces
Parsley for garnish
In a large saucepan, bring the chicken broth and 1 cup water to a boil over medium-high heat, then turn the heat to low.
In a large skillet, heat the oil, 2 turns of the pan, over medium-high heat. When the oil is rippling, add the onion and garlic and cook, stirring occasionally, until softened, 2 minutes. Add the rice and toast for 3 minutes stir until oil is mostly evaporated, 2 to 3 minutes.
Add 2 ladles of the warm chicken broth to the rice and stir until the liquid evaporates. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take about 20 minutes During the last 3 minutes of cooking, stir in the squash; season with salt and pepper. During the last minute of cooking, stir in the cheese and butter. Top with the parsley.