1.2litersbrothor water and 2 vegetable or chicken bouillon cubes
grated parmesan cheese
Instructions
Heat butter and oil in a casserole.
Peel and finely chop shallots (or onion) and garlic.
Fry shallots and garlic for 5 minutes. Meanwhile peel butternut squash, cut in half and remove seed and cut it into cubes (1 to 2 cm large).
Add rice in the pan and stir. Fry for about 5 minutes, stirring occasionally, until rice becomes translucent. Meanwhile heat broth (or water with bouillon cubes).
Add ⅔ of the broth, then the butternut squash cubes, stir and cook over medium heat for 18 to 20 minutes, stirring regularly. Add the rest of the broth, little by little, to moist as soon as needed.
Check If rice is well cooked before removing from the heat. The rice should remain crunchy in the middle but be tender on the outside, with a creamy look. No more liquid should remain.
Add Parmesan cheese according to your taste. Season with salt and pepper to taste.