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High-starch Italian rice — creamy risotto, arancini
Adjustable stand — hold cookbook or tablet at eye level while cooking
Enameled cast iron saucier — risotto, polenta, cream sauces
Rounded bottom saucier — whisk into corners, polenta, custard
Electric butter churn — artisan butter from cream in minutes
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High-starch Italian rice — creamy risotto, arancini
Adjustable stand — hold cookbook or tablet at eye level while cooking
Enameled cast iron saucier — risotto, polenta, cream sauces
Rounded bottom saucier — whisk into corners, polenta, custard
Electric butter churn — artisan butter from cream in minutes
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Heat oven to 400 degrees and arrange a rack in the middle. Combine broth, rice, squash, puree, and onion in a 3-quart baking dish. Season with salt and freshly ground black pepper, and stir to evenly combine. Cover tightly with aluminum foil and bake, stirring occasionally, until most the water has been absorbed and rice granules are puffed, about 30 to 35 minutes. Remove from oven. Stir in remaining ingredients. Season to taste and serve.