1/2poundbutternut squash, (about 1 small squash or 1/2 large), diced into 1/4’’ cubes
1/2yellow onion, diced
2tablespoonsbutter or olive oil
1package banza/1 cup rice rice
1/4cupwhite wine
3tablespoonsheavy cream or coconut cream, (If I have it on hand, I’ll use the sunchoke cream from Bryant Terry’s Vegetable Kingdom Book here and love it!)
1/4cupgrated parmesan or pecorino
For the Stock:
3cupsvegetable or chicken stock
8or so sage leaves
1teaspoonred miso
2sprigs rosemary
Instructions
Place all ingredients for the stock in a small saucepot. Bring to a boil, and then simmer while you prep the other ingredients (I usually simmer this for about 15 minutes before I’m adding it in; anytime between 15-30 is good!)
Place a large deep (1-2 inches deep) skillet over low to medium heat. Add in olive oil/butter, onions and butternut squash. Saute until brown, about 5 minutes. Season with salt and pepper.
Add in dry rice and stir to thoroughly coat the rice in oil/butter. If you notice it is dry, add in a touch more butter and oil.
Add in white wine and stir until fully evaporated, about 1-2 minutes. The wine should immediately bubble when you add it in.
Get your stock nearby! You can strain if you want, but I just use a ladle and avoid getting any of the sage or rosemary or pick it out if I happen to accidentally add it in. Add in stock, one to two ladles at a time, stirring constantly, until stock has been fully absorbed. Once the stock has been absorbed, add in another ladle. Continue to do this until all stock is used- this will take about 20 minutes. Note: Sometimes I’ll throw in a couple of handfuls of spinach as this point for an extra boost of greens.
Stir in heavy cream and sprinkle on parmesan right before serving. Serve immediately, as this will quickly dry/solidify and not be quite as good! This is best day of, although you can have it for leftovers- just realize it won’t be quite the same creamy texture.