| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Vegtime1 |
1 |
servings |
INGREDIENTS
| 5 1/2 |
c |
Hot vegetable broth; up to 6 |
| 1 |
md |
Onion; chopped |
| 1 |
|
Clove garlic; minced |
| 2 |
c |
Uncooked Arborio rice |
| 1/4 |
c |
White wine |
| 2 1/2 |
c |
Peeled diced butternut squash; 1-inch dice |
| 1 |
tb |
Minced fresh rosemary |
| 1/4 |
c |
Grated Parmesan cheese; (optional) |
|
|
Salt and freshly ground pepper to taste |
INSTRUCTIONS
6 SERVINGS DAIRY-FREE
In small saucepan, bring broth just to a simmer over medium-low heat.
While broth is heating, coat large saucepan with nonstick cooking
spray, heat pan over medium heat. Add onion and garlic and cook,
stirring often, until beginning to brown, about 5 minutes.
Add rice and stir constantly 1 minute. Add wine and stir until almost
completely absorbed, 1 minute. Add 1/2 cup of hot broth to rice and
cook, stirring constantly, until liquid is almost completely
absorbed. Add another 1/2 cup broth and cook, stirring constantly,
until liquid is almost completely absorbed. Stir in squash and
continue adding broth 1/2 cup at a time, making sure that most of the
liquid is absorbed before adding more.
Remove pan from heat when about 1/2 cup liquid remains. Start checking
doneness by biting into a grain of rice- it should be firm but render.
(Timing from first to last addition of broth is 25 to 30 minutes.)
Stir in rosemary, Parmesan cheese if desired and salt and pepper.
Serve hot.
PER SERVING: 306 CAL.; 1G PROT.; 0 TOTAL FAT (0 SAT. FAT); 67G CARB.;0
CHOL.; 838MG SOD.; 2G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, November 1998, page 69
Converted by MM_Buster v2.0l.
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