Ingredients:
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3 1/2 Cup
chicken or vegetable. broth |
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3 Tbs. olive
oil |
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1 yellow
onion chopped |
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1 1/2 Cup
Arborio rice |
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1 small
Butternut Squash - 1/2 inch cubes |
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1/2 Cup dry
white wine or vermouth |
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1 Cup grated
parmesan or aged Asiago cheese
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Ground Pepper to taste
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Prepares 4-6 servings
Preparation time: 10 minutes total
Cook time: 17 minutes
Bake Time: 20 minutes
Rest Time: 5 minutes
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Place broth
in saucepan and simmer
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Pre heat
oven to 350 |
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IN A LARGE
OVEN PROOF frying pan with a lid, warm oil over med heat. Add onion, cook
until softened about 5 min. |
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Add rice &n
squash stir to coat. Pour in wine and stir until absorbed. Add 1/2 cup of
heated broth and stir until |
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Continue
adding 1/2 cups, stirring constantly until you have used and ADDITIONAL 1
1/2 cups. This will take |
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Add remaining broth, bring to boil, while stirring. |
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Remove from
heat stir in 1/2 cup cheese. Cover and bake 20 min. |
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Stir in rest of cheese let stand for 5 minutes. Season with pepper.
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