Rice & Butternut Squash

Name: Rice & Butternut Squash
Yield: serves 6 or more as a ¿rst course or side dish
Ingredients: 2 pounds butternut squash; 1 cup onion cut in 1-inch chunks; 1 cup carrot cut in 1-inch chunks; 1 cup celery cut in 1-inch chunks; 3 tablespoons extra-virgin olive oil; 2 tablespoons butter; 1 tablespoon kosher salt; 5 cups hot water or light stock, plus more if needed; 2 cups Italian short-grain rice, such as Arborio, Carnaroli, or Vialone Nano; 2 tablespoons butter, cut in pieces; 1/2 cup freshly grated Grana Padano or Parmigiano-Reggiano, plus more for passing; A food processor; a heavy saucepan, such as enameled cast iron, 10 inches wide, 3-to-4-quart capacity, with a cover

December 9, 2011

In autumn, Lombardy abounds in zucca—what we call “winter squash”—and the seasonal cuisine makes full use of the vegetable. Squashes of all sizes and shapes are in the market—favorite varieties like marina di chioggia, berettina piacentina, zucca tonda padana, zucca blu, and zucca delica—to be cooked in stuffings, soups, pasta sauces, and risotto. And, like many fruits and vegetables, zucca is pickled with mustard seed to make the delicious condiment called mostarda, for which Lombardy—especially Cremona—is famous. This riso will be delicious made with any of our squashes—try acorn, buttercup, delicata, hubbard, or kabocha as well as butternut. The fresh vegetables of other seasons can be used, too, following the basic technique of the recipe. Asparagus in springtime or broccoli in summer will be delicious cooked with rice.

Recipe notes

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