-
1
In a saute pan, heat 1 tablespoon of the olive oil over medium heat and add the squash.
-
2
Cook, shaking the pan frequently, until the squash is softened but not mushy, about 5 minutes.
-
3
Season with salt and pepper and set aside.
-
4
Place the stock in a saucepan on the back of the stove and adjust the heat so that it is just below a simmer.
-
5
In large, heavy-bottomed pot, heat the remaining tablespoon of olive oil and 1 tablespoon of butter over medium-high heat and add the onion.
-
6
Cook, stirring, until the onion becomes translucent, 3 to 4 minutes.
-
7
Add the rabe and continue to cook for another few minutes until it is somewhat reduced in volume.
-
8
Add the rice and toss until well coated.
-
9
Add the wine and cook, stirring, until it is almost completely evaporated.
-
10
One cup at a time, add 3 cups of the stock, letting the liquid all but evaporate between each addition and stirring constantly.
-
11
(Lower the heat if necessary to keep the rice from sticking.)
-
12
Add a fourth cup of stock along with the squash and continue to cook, stirring, until the mixture is almost completely dry.
-
13
Lower the heat and stir in the lemon zest, Parmesan and final 1/2 cup of stock.
-
14
Season to taste with salt and pepper and cook, stirring, for a minute or two more until the mixture becomes creamy.
-
15
Remove from the heat and serve immediately with Parmesan on the side.
