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Servings: 4 persons
• Rice: ¾ lb. • Butternut squash: ¾ lb. • Extra Virgin Olive Oil: 3 tbs. • Butter: 2 small cubes • Onion: 2 small • Vegetable Broth Cube: 1 • Parmesan Cheese: 4 spoons • Salt and Pepper Clean the butternut squash and cut it in cubes. Wash it and dry it. Cut thinly the onions and saute' them in a large saucepan until they turn golden and clear. Add the butternut squash cubes and make them absorb the oil. Season with salt and pepper and cover to let the butternut squash with his own water. At the same time warm up some oil and butter. Add the rice and make it toast lightly and mix once in a while. Add some vegetable cube water, mix and add more when dries up. Until the rice is almost cook. Just little bit before the rice is ready add the butternut squash and mix together. Turn off the heat and add a little bit of butter and parmesan cheese. Serve with a little bit of freshly ground black pepper. |
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