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In a sauce pan, bring vegetable stock to simmer and keep on medium low heat. Or microwave in heat-safe container and set near-by.
In wide pan, melt 1 tbsp butter, add garlic, onion and saute until onions are soft (4-5 minutes). (Stir often and don't let garlic burn) Add chili flakes, and cumin powder (if using), then saute for 30 seconds.
Add squash and cook on medium-high heat until it softens slightly. Add rice with 1 tbsp more butter. Mix well with veggies.
Toast rice with veggies for about 2 minutes to toast the grains, then start adding stock 1/3 cup at a time. (don't let rice dry out, keep adding stock as needed.)
Cook for 15-18 minutes or until rice are tender and creamy, and squash is well cooked. Mix in parmesan, and remaining butter. Taste and season with salt and black pepper. Fold in fresh chopped mint.
Spoon into bowls and serve immediately.