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Categories:
butternut squash chicken broth butter salt pepper fresh sage olive oil onion Arborio rice white wine Parmesan cheese
Viewed: 66 - Published at: 8 years agoIngredients
- 1 large butternut squash
- 1 (15 1/2 ounce) can chicken broth
- 1 tablespoon butter
- 12 teaspoon salt
- 12 teaspoon pepper
- 3 tablespoons chopped fresh sage
- 2 tablespoons olive oil
- 1 small onion, approx 3/4 cup chopped
- 2 cups arborio rice
- 13 cup white wine
- 12 cup parmesan cheese
Method
- Cut enough squash into cubes to make 3 cups.
- Coarsely shred enough remaining squash to equal 2 cups; set aside.
- In a 2 qt saucepan heat broth and 4 cups of water to maintain a simmer and cover.
- In a 5 qt dutch oven melt butter.
- Add squash chunks, pepper 2 tbls sage and salt.
- Cook covered stirring occasionally until squash is tender.
- Remove squash to a bowl.
- In same dutch oven add olive oil, shredded squash and onion cook stirring often until veggies are tender.
- Add rice and cook stirring frequently (2 minutes) add wine and simmering broth 1/2 cup at a time, stirring after each addition until all liquid is absorbed and rice is tender but firm (approx 25 minutes) stir in diced squash, parmesan cheese and remaining sage.
- Heat through.
