Makes 4 cups - 4 servings

Arborio rice is an Italian short-grain, high-starch rice used in risotto, Spanish paella, and rice puddings because the grains impart a creamy texture. Use any orange-fleshed winter squash in this soup; they are all sweet and creamy when cooked. You'll find that the smaller ones without ridges are easier to peel and chop.

1 tablespoon olive oil

1 cup finely chopped onion

1 celery stalk and greens, finely chopped

3 cloves garlic, minced

2 ½ cups (6 ounces) sliced cremini mushrooms

½ cup uncooked Arborio rice

1 teaspoon minced fresh rosemary or ½ teaspoon dried rosemary, crushed

4 cups vegetable stock (make using cubes, powder, or a concentrate available in most supermarkets)

1 ½ cups (about 12 ounces) peeled striped marrow squash (or other winter squash) in ½-inch cubes

1 teaspoon lemon zest

2 tablespoons fresh lemon juice

Salt to taste

Freshly ground pepper to taste

Very thin slices of Pecorino Romano cheese for garnish

Heat the oil in a Dutch oven over medium heat. Add the onion, celery and leaves, and garlic; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the mushrooms; continue to cook, stirring occasionally, until they are tender, about 5 minutes.

Add the rice and rosemary; stir until coated with oil. Add the vegetable stock, squash, and lemon zest. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer, stirring occasionally, until the rice and squash are tender, about 12 minutes.

Stir in the lemon juice and season to taste. Serve topped with cheese.

Advance preparation

This soup will keep for up to 3 days in a covered container in the refrigerator. When reheating, stir in vegetable stock or water to thin as desired.