Recipe

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• 5 cups low-sodium chicken brth or vegetable broth
• 2 cups arborio rice .
• 2 cups butternut squash,diced small.
• 1 1/2 cups canned plain pumpkin puree ( not the pie filling)
• 1/2 medium onion/minced .
• 1/2 cup finely minced fresh basil .
• 1/4 cup finely grated parmesan cheese .
• 2 tbsp mascarpone cheese .
• 2 tbsp olive oil .

• 1 Heat oven:400 degrees
• 2 Arrange rack in the middle.
• 3 Combine broth,rice,squash,puree,and onion,in 3 quart baking dish.
• 4 Season with salt and freshly ground pepper.;stir to combine well.
• 5 COVER TIGHTLY with aluminum foil and bake,stirring occassionally,until most of the water has been absorbed.
• 6 ,and rice granules are puffed,about 30-35 minutes.
• 7 remove from oven,stir in remaining ingredients,season to taste and serve.