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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From Pumpkins and Squash by Kathleen Desmond Stang. Ingredients:
1 (14 1/2 ounce) can chicken broth or 2 cups homemade chicken stock |
3 cups water |
2 -3 tablespoons olive oil |
1/4 cup onion, finely chopped |
3 cups butternut squash, shredded |
1 cup arborio rice |
1/2 cup dry white wine |
2 tablespoons parmesan cheese, fresh, grated |
salt and pepper |
Directions:
1. Heat chicken broth and water in a saucepan to a slow simmer.
2. Heat olive oil in a heavy saucepan over medium high heat and add the onion.
3. Cook 5 minutes, or until translucent.
4. Add shredded squash and cook over medium heat until lightly browned (10 - 15 minutes).
5. Stir often.
6. Add rice and cook 1 minute, stirring constantly.
7. Add wine and cook and stir until liquid is absorbed.
8. Add 1/2 cup of broth mixture and cook, stirring constantly, until liquid is absorbed.
9. Continue stirring in broth 1/2 cup at a time until all or most of the liquid has been absorbed and rice is tender but still al dente (20 - 25 minutes).
10. Stir in Parmesan and season with salt and pepper.
11. Garnish with more Parmesan.
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