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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Ingredients:
1 large butternut squash (about 1 lb.), peeled and seeded |
8 cups vegetable broth |
3 tablespoons butter |
1 1/4 cups finely chopped onion |
2 cups arborio rice (short-grain) |
1/2 cup dry white wine |
1/2 cup freshly grated parmesan cheese |
1/4 cup whipping cream |
salt and pepper to taste |
Directions:
1. Cut squash into 1/2- to 3/4-inch cubes.
2. Bring broth to a boil in a large saucepan over medium heat; cover and reduce heat to low. Keep warm.
3. Meanwhile, melt butter in a large Dutch oven over medium heat. Add onion, and sauté 5 minutes or until tender. Add squash, and cook, stirring occasionally, 4 minutes. Add rice, and cook 2 minutes. Stir in wine; cook 1 minute.
4. Bring to a boil over medium-high heat. Reduce heat to low; add 1/2 cup hot broth, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. (Total cooking time is about 20 minutes.) Stir in Parmesan cheese and cream. Season with salt and pepper to taste. Transfer to a large serving bowl. Serve immediately.
5. *8 cups chicken broth may be substituted.
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