2 tbsp olive oil
2 tbsp unsalted butter
2/3 cup of finely chopped yellow onion
1 cup plus 2 tbsp of medium grain risotto rice (superfine Arborio, Carnaroli or Vialone nano)
1 ¾ to 2 cups seeded and peeled butternut squash, cut into ½ inch cubes
1 ½ cups water
1 ½ cups stock
2 teaspoons unsalted butter
2 tbsp lime juice
¼ cup fresh minced Italian parsley leaves
¼ cup freshly grated Parmasan cheese, plus more for serving
Salt to taste
You can also add diced courgette/zucchini, the flavour combines well with the butternut squash.
HOW TO MAKE
1. Set the rice cooker for Quick Cook or regular cycle. Place olive oil and butter in the rice cooker bowl. When the butter melts add the onion, cook stirring a few times until softened – about 2 minutes. Add rice and stir with plastic rice spatula to coat the grains with hot butter. Cook, stirring a few times until the grains of rice are transparent except for a spot of white on each one – about 3-5 minutes. Add the squash, water and stock and stir to combine. Close the cover and reset for the porridge cycle (it will take around 20 minutes to cook).
2. When the machine switches to keep warm, stir the risotto. There should only be a bit of liquid and the rice should be al dente - i.e. tender with a touch of resistance. If needed cook for a few minutes longer. This risotto will keep on the keep warm setting for an hour, any longer it will thicken considerably.
3. When ready to serve add the butter, close the cover for a while to allow the butter to melt. Stir in lime juice, parsley, cheese and salt to taste and serve immediately.