| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Dairy |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Butternut Squash |
| 1 |
md |
Onion |
| 3 |
tb |
Olive oil |
| 3 |
sl |
Pancetta OR — bacon/in a |
|
|
Pinch |
| 5 |
c |
Chicken or vegetable broth |
| 1 |
c |
Arborio rice |
|
|
Freshly ground pepper |
|
|
Freshly ground parmesean |
|
|
Cheese |
INSTRUCTIONS
Halve squash, scoop out seets. Peel squash with potao peeler. Cut squash
up into 1/2"dice. Chop onion. Dice pancetta. Heat oil in large pot. Cook
Pancetta. Then add onions and saute till golden. Add squash, saute
another couple of minutes. Add broth. Bring to a boil, cut back to simmer
and cook 40 mins. Add rice, cook another 15 mins. Add pepper to taste. Put
in bowls and sprinkle parmesian over top. I love this soup! * Recipe By
: Cecil AT
From: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Jesus: The half has never been told”