- 1 medium butternut squash
- 6 cups homemade chicken stock, or canned low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 shallots, minced
- 2 cups Arborio rice
- 1/2 cup dry white wine
- Freshly grated nutmeg
- Salt and freshly ground black pepper
- 1 tablespoon chopped fresh rosemary, plus sprigs for garnish
- 1/2 cup freshly grated Parmesan cheese
- Cut squash into eighths; discard seeds. In a large pot filled with 1 inch of simmering water, steam squash on a steaming rack or in a bamboo steamer until tender, 10 to 15 minutes. Scoop flesh from skin and mash lightly.
- Pour stock into a 1-quart saucepan and heat to a simmer. In a separate heavy saucepan over medium heat, melt 1 tablespoon butter. Add oil and shallots; cook for 2 minutes. Add rice; cook, stirring, for 5 minutes.
- Add wine to rice, and cook, stirring, until wine is nearly absorbed. Stir in a cup of stock and the squash; cook at a steady simmer until liquid is nearly absorbed. Continue stirring in stock, a ladleful at a time, until rice is creamy and firm but not hard in the center, 15 to 20 minutes. Add nutmeg, salt, and pepper to taste.
- Add chopped rosemary. Stir in remaining butter and most of the Parmesan. Serve immediately in shallow bowls garnished with the remaining cheese and rosemary sprigs.