Naturally gluten free, this recipe includes variations to make it vegan as well! *Plan ahead a bit, as the stock needs to be made before the rice and needs to simmer for at least 30 minutes*
8 cups vegetable stock
1/2 a large butternut squash
2 Tablespoons butter or olive oil
2 cups arborio rice
1 small leek, cleaned and chopped
1 cup dry white wine
1 Tablespoon finely chopped fresh sage
1 cup freshly grated Parmesan cheese (optional)
1/4 cup parsley, finely chopped (optional)
Additional olive oil as needed
Salt, to taste
Add broth to a soup pot or saucepan.
Peel the squash and cut in half lengthwise. Remove the seeds and fibers and add it to the stock.
Grate 2 cups of the squash flesh and set aside for later.
Chop the rest of the squash (larger chunks are okay) and add it to the stock.
Simmer stock for at least 30 minutes (covered to retain as much liquid as possible).
Melt the butter and/or olive oil in a large saucepan over medium-low heat. Add half of the grated squash and a dash of salt and cook for about 3 minutes.
Add the rice and cook, stirring often, for about 5 minutes until rice gets a little golden in color.
Add leeks and 1 teaspoon salt and cook over medium-low heat until leeks are softened (about 10 minutes).
Increase the heat to medium-high and add the wine, scraping the pan to remove all brown bits from the bottom.
Simmer until the wine has evaporated.
Start adding some of the hot stock to the rice (just so it barely covers it). Try not to get any of the solid pieces (it works well to use a ladle and pour it through a strainer into the rice pan).
Reduce heat so that liquid simmers, but doesn't boil too vigorously.
When most of the liquid is gone, add more stock and repeat the process until rice is done (timing here will depend on the rice and the heat level, but typically takes around 30 minutes). You should use most if not all of the liquid stock.
When rice is done, add the remaining grated squash and cook for just a few minutes until tender.
Add the sage, Parmesan and parsley (if using) and mix well.
Nutrition Info Per Serving (with Butter & Parmesan): Calories 599.7 Total Fat 13.4 g Saturated Fat 8.4 g Polyunsaturated Fat 0.5 g Monounsaturated Fat 3.7 g Cholesterol 35.3 mg Sodium 1,068.3 mg Potassium 406.8 mg Total Carbohydrate 89.3 g Dietary Fiber 4.4 g Sugars 5.5 g Protein 19.7 g