Rice & Butternut Squash - Lidia Bastianich Recipe - (3.9/5)

Ingredients

• 2 pounds butternut squash
• 1 cup onion, cut into 1-inch chunks
• 1 cup carrot, cut into 1-inch chunks
• 1 cup celery, cut into 1-inch chunks
• 3 tablespoons extra virgin olive oil
• 1-2 tablespoons butter
• 1 tablespoon kosher salt
• 5 cups hot water or light stock, plus more if needed
• 2 cups Italian short-grain rice, such as Arborio, Carnaroli or Vialone Nano
• FOR FINISHING
• 2 tablespoons butter, cut in pieces
• 1/2 cup freshly grated Parmigiano-Reggiano, plus more for passing