| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Rice |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
sm |
Chopped onion |
| 1 1/2 |
c |
Diced winter squash (butternut; acorn, etc.) |
| 3 1/2 |
c |
Chicken broth; or more |
| 1 |
c |
Arborio rice |
| 1/2 |
c |
White wine |
| 1/4 |
c |
Grated parmesan cheese |
INSTRUCTIONS
Saute onion in olive oil over low heat about 10 minutes. Add squash and .5
cup chicken broth. Cover pan and cook until squash is tender, about 10
minutes. Add rice and wine and cook until wine is absorbed. Add 2.5 cups
broth and simmer uncovered until liquid is absorbed, about 30 minutes. Add
.5 cup broth and stir until rice is tender and creamy, about 5 minutes. Mix
in Parmesan and serve. From Bon Appetit.
CARALV@CARALV.AUTO-TROL.COM
(CAROL ALVIN)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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