Yield: About 6 servings
4 to 5 cups chicken or vegetable broth
3/4 pound peeled and seeded butternut squash, cut into 1/2-inch cubes
3 tablespoons extra-virgin olive oil, plus more for baking pan
Salt and pepper to taste
1 large yellow onion, diced
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 1/2 cups Arborio rice
1/2 pound cremini (“baby bella”) mushrooms, cleaned and sliced
1/2 cup Jack-O Traveler Pumpkin Shandy
1 to 2 tablespoons unsalted butter to taste
1/2 cup freshly grated Parmesan cheese
Chopped parsley, for garnish (optional)
- Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil, and brush the foil with olive oil. In a saucepan, heat the stock and keep hot at a low simmer.
- Toss the cubed squash in a bowl with 1 tablespoon of the olive oil and salt and pepper and place on the prepared baking sheet. Bake for 30 minutes, shaking the pan occasionally to keep pieces from sticking.
- Meanwhile, pour the remaining 2 tablespoons oil in a deep saucepan over medium heat. When hot, add the onions and cook until they begin to soften, about 5 minutes. Add the garlic and thyme, and continue cooking another minute or two. Add the rice, and cook and stir until glossy and coated, about 2 minutes. Add the mushrooms and the Jack-O Traveler Pumpkin Shandy. Sprinkle with salt and pepper, cover and simmer for about 5 minutes.
- Begin adding the hot stock, 1/2 cup or so at a time, stirring after each addition. When the liquid is almost evaporated, add more. Stir gently and frequently. You might not use all of the broth.
- Taste the rice about 25 minutes after you have added it. It should be tender but not mushy; cook more if needed. When the rice is done, turn off the heat and stir in the butter, Parmesan and cooked cubes of squash. Sprinkle with parsley O (if using) and serve.