March 2010

by 3 people

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We cut an Italian classic down to size.

Makes: 4 servings

Prep: 20 mins

Cook: 40 mins

  • 2 1/2 cups low-sodium chicken broth
  • 4 tablespoons butter
  • 1 1/2 cups grated butternut squash
  • 1 onion, finely chopped
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 3/4 cup grated parmesan cheese
  • 1/4 cup finely chopped parsley
  • Salt and pepper
  1. In a saucepan, bring the chicken broth and 2 1/2 cups water to a boil; cover and keep at a simmer.
  2. Meanwhile, in a large saucepan, melt 1 tablespoon butter over medium heat. Add the squash and cook, stirring frequently, until soft, about 5 minutes; transfer to a bowl. Add 2 tablespoons butter and the onion to the saucepan and cook, stirring, over medium heat until the onion is softened, about 8 minutes. Add the rice and stir until lightly toasted, about 2 minutes. Add the wine and cook, stirring constantly, until evaporated, about 2 minutes.
  3. Stir in 1/2 cup of the hot broth mixture, bring to a simmer and cook, stirring and adjusting the heat as necessary to maintain a low simmer, until the liquid is absorbed, about 2 minutes. Repeat, adding 1/2 cup of the remaining broth mixture at a time and allowing the liquid to be absorbed, until the rice is tender, about 18 minutes.
  4. Add the cooked squash and the remaining 1 tablespoon butter. Stir in 1/2 cup parmesan and the parsley; season with salt and pepper. Serve immediately, passing the remaining 1/4 cup parmesan at the table.
  • Replace part of the rice with butternut squash for a beta-carotene boost and more fiber.
  • Slash salt using low-sodium chicken broth and water.
  • Halve the butter and cheese to significantly reduce saturated fat.