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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
4 cups low-salt chicken broth |
1 1/3 cups water |
1 small leek, trimmed and cut in half lengthwise |
1 tablespoon olive oil |
1 cup thinly sliced celery |
1 1/2 cups uncooked arborio or other short-grain rice |
1 tablespoon thinly sliced fresh sage |
1/3 cup dry white wine |
4 cups (1/2-inch) cubed peeled butternut or other winter squash (about 2 pounds) |
1/2 teaspoon salt |
1/3 cup grated fresh parmesan cheese |
2 teaspoons lemon juice |
1/4 teaspoon white pepper |
Directions:
1. Bring chicken broth and water to a simmer in a saucepan (do not boil). Keep the broth warm over low heat.
2. Cut leek crosswise into thin slices. Heat oil in a large saucepan over medium heat. Add leek and celery, and sauté 2 minutes. Add rice and sage, and sauté 1 minute. Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1/2 cup broth mixture, squash, and salt, and cook until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly, and cook until each portion of broth mixture is absorbed before adding the next (about 20 minutes). Stir in Parmesan cheese, lemon juice, and pepper.
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