Courtesy of Chef Darren Smith of Rivertown Bistro in Conway
This is a hearty vegetarian entrée and equally delicious topped with grilled fish. Chef uses turnip greens, but any winter green (chard, kale, etc.) will work just as well.
Blanch greens in salted water for 3-4 minutes. Shock in ice water and drain.
Toss squash in olive oil, season with salt and pepper and roast in 350°F oven until tender, 20-30 minutes. Pull from oven and leave at room temperature.
Heat oil in a medium sauce pan over medium-high heat until it slides across the pan. Add onion and cook until soft, about 10 minutes. Add rice and cook 1 minute. Add wine and cook, stirring, until absorbed. Add 2 cups stock and cook, stirring constantly, until absorbed. Add 2 more cups stock and cook, continuing to stir, until absorbed. Continue adding stock and stirring until rice is tender and creamy (30-45 minutes). Fold in squash, greens, Parmesan and butter. Season with salt and pepper and serve immediately.