This recipe combines the comfort of creamy rice and the rich flavor, color, and nutrients of squash. The key to success is to add the liquid in increments, stirring the mixture constantly to keep it from sticking. Wait to add more liquid until the previous addition has been absorbed by the rice. (Adapted from Zucchini, Pumpkins, and Squash, by Kathleen Desmond Stang, Chronicle Books, 1998)
2 cups canned or homemade stock
3 cups water
2 tablespoons olive oil
1/4 cup chopped onion
3 cups shredded butternut squash
1 cup Arborio rice
1/2 cup dry white wine
1/4 cup freshly grated Parmesan cheese
Salt and pepper to taste
Heat the broth and water in a saucepan to a slow simmer.
Heat the olive oil in a medium-sized heavy saucepan and cook onion until translucent. Add the shredded squash and cook over medium heat, stirring frequently, until lightly browned, about 10 minutes. Add the rice and cook 1 minute, stirring frequently. Add the wine and cook and stir until the liquid has evaporated. Add 1/2 cup of the broth mixture and stir until the liquid is absorbed. Continue adding liquid a half cup at a time until rice is tender. Stir in 2 tablespoons of the Parmesan and season to taste. Sprinkle the remaining Parmesan on top.
Serves 4 to 6.
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