1 Tbs Butter
1 Tbs Olive Oil
1-1/2 cups Onion [chopped finely]
4 Garlic Cloves [minced]
1 small Butternut Squash [peeled + chopped, about 3-1/2 cups]
1/2 cup Dry White Wine
1 cup Arborio Rice
4 cups Vegetable Broth
1/2 tsp Mexican Mint Marigold [or Fresh Tarragon, minced]
1 cup Arugula [chopped finely] + a few handfuls for serving
Salt to Taste
Heat vegetable broth in a small pan to a simmer. Keep over low heat.
Melt butter + heat olive oil in a large shallow pan over medium heat [15 quart saute with 2″ sides is perfect.] Add onion, season with salt + saute for about 5 minutes. Add garlic, butternut squash + a bit more salt, then turn up the heat slightly and cook 5 minutes more, stirring infrequently. Add rice + toast for about two minutes, stirring frequently. Pour in wine + stir frequently until liquid is absorbed into rice.
Reduce heat to medium then add hot broth about 1/2 cup at a time to the rice + vegetable mixture, stirring frequently. Add the next half cup when all the liquid has been absorbed until you have added all 4 cups + rice is tender.
Stir in arugula + Mexican Mint Marigold. Allow to stand 5 minutes before serving on a bed of arugula leaves.
4 main course servings.