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1
Heat 1 tablespoon butter and olive oil in a large skillet over high heat.
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2
Add squash and sprinkle with salt, pepper, and chili powder.
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3
Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.)
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4
Remove to a plate and set aside.
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5
Heat broth in a saucepan over low heat.
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6
Keep warm.
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7
Add 2 tablespoons butter to the same skillet over medium-low heat.
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8
Add onions and cook for 2 to 3 minutes, or until translucent.
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9
Add Arborio rice and stir, cooking for 1 minute.
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10
Reduce heat to low.
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11
In 1-cup increments, begin adding broth to the skillet, stirring to combine and gently stirring as the broth is absorbed.
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12
As soon as the liquid disappears, add in another cup to cup-and-a-half of broth.
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13
Continue this process, stirring gently as the broth incorporates and the rice starts to become tender.
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14
Add salt, pepper along the way.
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15
Taste the rice after about 5 cups of broth have been absorbed and see what the consistency is.
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16
Add another 1 to 2 cups of broth as needed to get the rice to the right consistency: it should be tender with just a little bit of bite left to it.
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17
When the rice is tender, add in the cooked squash and turmeric and stir it in gently.
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18
Add the cream and Parmesan shavings and stir until its just combined.
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19
Taste and add more salt and pepper as needed.
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20
Sprinkle minced parsley over the top and serve immediately!
