2 tablespoons olive oil
½ small yellow onion, finely diced (approximately ½ cup)
4 garlic cloves, peeled and minced
1 cup Arborio Rice
1 cup butternut squash purée
Chicken poaching liquid (about 6 cups), heated
4 tablespoons butter
6 ounces Parmigiano-Reggiano, grated (approximately 1 cup)
Heat a heavy-bottomed medium pot over medium heat and add olive oil. Add rice to the pot and stir to coat the grains with oil. Toast the rice grains gently until they become aromatic and slightly translucent. Take care not to color the rice.
Add onion and garlic, season lightly with salt and pepper. Sweat the onions and the garlic with the rice for 4-6 minutes.
Start adding warm liquid, about 6 ounces (3/4 cup) at a time, letting the liquid cook into the rice between each addition. Stir frequently. Continue adding stock until the rice is al dente. Taste for seasoning. Fold in the purée (make sure that the purée is warm) over low heat.
When rice is cooked, remove from heat and stir in butter and Parmesan. Reserve cooked rice covered until ready to serve.