Instructions

• Place a large pot over low heat and add 2 tablespoons of butter and olive oil. Once it is melted, add the onion and season with salt and pepper. Let soften for about 6 minutes.
• In the meantime bring broth to a low simmer
• Turn the heat to medium low. Add half of the squash, stir and let cook for about 10 minutes, until the squash starts to soften. Add the rice and stir for about 4 minutes.Add the wine and let that evaporate.
• Add the rest of the squash, stir and add about 4 ladles of hot broth. Stir and keep cooking and adding the broth slowly, as the rice absorbs it. Keep doing this until the rice is almost done. I like mine a bit al dente, but it’s up to personal taste.
• Turn off the heat, and add the remaining butter, stirring to help the butter melt. This also helps to finish cooking the rice. Next add the two cheese, one after the other, stirring.