准备

• 加热1汤匙。黄油和1汤匙。用中低温的12英寸煎锅中的油。加1汤匙。葱和煮，偶尔搅拌，直到变软但不褐色约2分钟。加入南瓜和1/4茶匙。盐。仅加入足够的肉汤以覆盖南瓜，1-1-1/2杯。慢火煮，将热量降低到低，盖上盖子，然后煮至南瓜刚嫩，5至6分钟。从火上取出并放在一旁。
• 同时，将剩余的肉汤倒入3夸脱的锅中，煮沸。从火上移开。
• In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat 1 Tbs. of the butter and the remaining 1 Tbs. oil over medium-low heat. Add the remaining shallots and cook, stirring occasionally, until tender but not browned, 2 to 3 minutes. Add the rice and cook, stirring, until lightly toasted, about 2 minutes. Add the wine and cook until the bottom of the pot is almost dry, 2 to 3 minutes.
• 使用钢包，仅加入足够的热汤来覆盖米饭（约1-1/4杯），然后煮，搅拌，直到肉汤降低到米底。添加更多的肉汤覆盖，并继续烹饪并以这种方式搅拌米饭，直到米饭开始看起来半透明，5至10分钟。
• 加入南瓜和任何从锅肉汤。反对tinue cooking, adding more broth as needed, until the rice is al dente, the squash is very tender, and the dish looks creamy, another 10 to 12 minutes. Season with 1 Tbs. salt and 1/2 tsp. pepper. Add the remaining 1 Tbs. butter, the grated cheese, and thyme, and stir until the cheese melts. Season to taste with salt and pepper, and serve.