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water low-salt beef broth olive oil yellow onion butternut squash teason salt freshly ground black pepper Arborio rice cheese unsalted butter parsley
Viewed: 92 - Published at: 7 years agoIngredients
- 2 cups water, divided
- 2 (14 1/4-ounce) cans low-salt beef broth
- 2 teaspoons olive oil
- 1/2 cup finely chopped yellow onion
- 3 cups (3/4-inch) cubed peeled butternut squash (about 1 pound)
- 1/2 teason salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups Arborio rice or other short-grain rice
- 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
- 3 tablespoons unsalted butter
- 2 tablespoons finaly chopped parsley
Method
- Bring 1 1/2 cups water and broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.
- Heat the oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring frequently. Add 1/2 cup water, squash, salt and pepper; cook 10 minutes or until squash is tender and water has almost evaporated. Add rice; stir until combined. Stir in 1/2 cup broth mixture; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in cheese, butter and parsley. Serve immediately.