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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 14 |
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A wonderful addition to your fall menu. Ingredients:
3 cups reduced-sodium vegetable broth |
1 butternut squash |
2 tablespoons olive oil |
1 onion, chopped |
1 garlic clove, minced |
1 tablespoon fresh sage, chopped (or 1 tsp dried) |
1/4 teaspoon salt |
1/4 teaspoon ground pepper |
1 1/2 cups arborio rice |
1/2 cup white wine |
1/2 cup parmesan cheese, grated |
1 tablespoon butter |
Directions:
1. In Saucepan, Cover and bring broth and 2 cups water to simmer over medium heat; reduce heat to low and keep warm.
2. Meanwhile, Peel and cube squash to make 4 cups.
3. In large saucepan, Heat oil over medium heat; fry squash, onion, garlic, sage, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.
4. Stir in rice to coat, add wine; cook, stirring contantly until no liquid remains.
5. Add 1 cup of the warm broth; simmer until absorbed. Continue adding broth, 1 cup at a time and stirring contantly until all liquid is absorbed and rice is creamy and tender, about 18 minutes total.
6. Stir in cheese and butter, cook, stirring, until creamy, about 2 minutes.
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