Ingredients:

• 4oz Arborio Rice
• 3oz White Cheedar Cheese
• 1/4 Butternut Squash
• 1 Yellow Onion
• 1oz Cream
• 1/2oz butter
• Chives

Directions:

1. Peel and cut the butternut squash into 1-inch pieces.
2. Peel and medium dice the yellow onion.
3. In a large pot, heat the butter over medium high until melted. Add the yellow onion and cook for 3 minutes, stirring occasionally, until softened.
4. Add the butternut squash, arborio rice, and 1 3/4 cups of water. Season with salt and bring to a boil over high heat.
5. Once boiling, reduce the heat to medium. Cover and cook for 18-20 min, until tender but still firm to bite.
6. Off heat, gently fold in the cream and white cheddar cheese. Cover and set aside for 1 min to melt.

From: Chef’s Plate