· 2
1/2 cups beef, chicken or mushroom stock
· 1/2
onion, minced
· 1T
unsalted butter
· 2T
extra virgin olive oil
· 1lb
squash, peeled and cut into 1/4 inch cubes
· 1
cup Arborio rice
· salt
and pepper to taste
· 1/2
cup dry white wine
· 1
15ozcan Borlotti beans, drained and rinsed, reserve liquid
· 2
sprigs fresh thyme, leaves only
· 1
1/2 cups Grana Padano cheese, grated
· 1/4
cup fresh parsley, minced
· 2
sprigs fresh thyme, whole
Method:
Warm broth over medium heat. Cook the onion in the butter and olive oil until
transluscent, about 5 minutes. Add the squash and cook for about 5 minutes,
stirring. Fold in the rice, salt and pepper, cook for about I minute, stirring
constantly. Add the wine, and deglaze pan allowing wine to almost cook away.
Pour
in the warm broth, stir well and cover. Cook for about 15 to 20 minutes or until
rice is done. If additional liquid is needed add reserved liquid from beans. If
no extra liquid is needed you may discard the reserved bean liquid.
Uncover
the rice and stir in the thyme, beans, grated cheese and remove to a serving
dish. Garnish with the chopped parsley and a couple of sprigs of fresh thyme.