from Erin Motz
- 2 cups Arborio rice
- 10 cups chicken broth
- 2 large shallots, finely diced
- 2/3 cup butternut squash puree (from a can or made fresh)
- 1/2 cup dry white wine
- 4 Tablespoons butter
- 2 Tablespoons Garlic Gold Oil
- 1 Tablespoon Garlic Gold Nuggets
- 1 Tablespoon fresh chopped sage
- 1 teaspoon fresh thyme
- salt & pepper to taste
Heat a large heavy pot over medium heat and dab in 2 tablespoons butter. Let it fully melt and toss in your finely diced shallots, chopped fresh herbs and Garlic Gold Nuggets. Cook on medium heat until the shallots begin to turn a golden color. Add in Arborio rice and Garlic Gold Oil, stir completely with butter-shallot mixture, and let it cook for about a minute.
Add in wine and let the alcohol cook off for about 3 minutes. Turn the heat down to medium-low, and gradually add in broth about 1 cup at a time. Stir until rice mixture is incorporated and let it absorb after each cup is added. Just before the broth is completely absorbed into the rice, add another cup. Repeat until all 10 cups are used and rice is creamy and rich, stirring constantly.
Stir in butternut squash puree and mix until it’s fully incorporated. Season generously with salt and pepper and serve immediately.