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 thyine, whole
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.