• 5 c. vegetable stock
  • 1 cup white wine or sherry
  • 1 cup fennel bulb, minced
  • 1 cup butternut squash, peeled & cut in 1/2” pieces
  • 3-4 Tbl. fennel leaf, minced
  • 2 large cloves garlic, minced
  • 1/4 c. evaporated milk, undiluted
  • 1 plum tomatoes
  • salt
  • 1 – 2 Tbl. olive oil
  • 1 cup onion, minced
  • 1 Tbl. fresh thyme
  • 1 1/4 cups arborio rice, uncooked
  • 1/3 c. grated parmesean, plus extra
  • salt & pepper to taste
  • 1 Tbl. fresh parsley, chopped

Sauce: In a sauce pan heat 1/2 cup stock, 1/2 cup wine, 1/2 cup fennel, 1/2 cup butternut squash and the garlic. Bring to a boil and boil until the liquid is reduced so it is a very thick mixture. Reduce the heat to low & add the tomatoes and fennel leaf with the evaporated milk. Cook gently until heated through.

Heat the remaining 4 1/2 cups of vegetable broth to boiling then turn to low.

Heat the olive oil in a skillet to medium, add the onions and remaining fennel bulb and butternut squash. Cook for 5 minutes. Add the rice and thyme and stir to coat the rice in oil. Add the remaining wine and 1/2 cup of hot stock. Stir until the liquid is absorbed. Continue to add the stock 1/2 cup at a time. Always wait until the liquid is almost absorbed before adding more. Stir very frequently. Once all the stock has been added the rice should be tender but slightly chewy. Stir in 1/3 cup of parmesean cheese and salt and pepper to taste.

To serve, make a pile of the rice with a well in the center, spoon the sauce into the well. Sprinkle with chopped parsley. Serve with extra parmesean.

This recipe was submitted by Lee Jones