From American Brasserie by Gale Gand and Rick Tramonto.

Ingredients

  • 1 medium butternut squash, peeled, halved, seeded, and cut into ½” cubes
  • 2 garlic cloves, minced
  • 1 medium onion, chopped
  • ¾ cup Arborio rice
  • 4 cups chicken stock (or vegetable stock or water)
  • 2 plum tomatoes, diced
  • 2 tsp. olive oil
  • 2 Tbsp. cold unsalted butter, cut into pieces
  • 2 Tbsp. cold heavy cream
  • 1 Tbsp. chopped fresh basil
  • ½ tsp. cinnamon
  • Pinch turmeric
  • ½ to 1 tsp. light brown sugar
  • Parmesan cheese
  • Kosher salt and black pepper

Method

  1. In a large pot of salted water, cook the squash until fork tender (12–15 minutes). Drain and set aside.
  2. Whisk the cream until it forms stiff peaks. Cover and refrigerate.
  3. Bring stock to simmer and keep until needed.
  4. Heat the oil in a heavy-bottomed saucepan over medium-high heat.
  5. Add the onion and garlic and cook until the onion is translucent (about 8 minutes).
  6. Add the rice and stir until coated with oil.
  7. Add the stock one ladleful at a time, stir and wait until it is mostly absorbed before adding more. Repeat for ~25–30 minutes until there is no more stock.
  8. Stir in the turmeric, cinnamon, and sugar.
  9. Stir in the squash and tomatoes.
  10. Gently stir in the Parmesan, butter, cream, and basil and heat through.
  11. Add salt and pepper to taste.