INGREDIENTS
- 2 tablespoons olive oil
- 3 cups peeled, seeded and 1/2-inch cubed butternut squash
- 1 medium onion, chopped
- 1 small shallot, minced
- 1 clove garlic, minced
- 1 1/2 cups Arborio rice
- 3 1/2 cups vegetable stock
- 1/2 cup dry white wine
- 1 bay leaf
- 1 sprig fresh sage
- 1 teaspoon salt
- 1 teaspoon coarse black pepper
- 1/8 teaspoon ground nutmeg
- 1 cup fresh finely shredded Parmesan cheese
DIRECTIONS
- In large skillet over medium-high, heat olive oil. Add butternut squash, onion, shallot and garlic. Cook until onion is translucent, about 3 minutes. Transfer mixture to rice cooker pot. Add rice, vegetable stock, wine, bay leaf, sage, salt, black pepper and nutmeg. Stir until blended.
- Cover rice cooker and press cook switch down. The rice will cook about 25 minutes.
- When rice cooker switches to WARM, remove bay leaf and sage. Stir in Parmesan cheese.
Serves: 6
