Ingredients:
2 tablespoons olive oil
1 small onions, chopped
1 1/2 cups diced small winter squash ( butternut, acorn, etc.)
3 1/2 cups good quality chicken broth ( or more if needed)
1 cup arborio rice
1/2 cup white wine
1/4 cup grated parmesan cheese
Directions:
Saute onion in the olive oil over low heat, about 10 minutes.
Add the squash and 1/2 cup broth.
Cover the pan, and cook until the squash is tender (about 10 mins).
Add rice and wine, and cook until the wine is absorbed.
Add 2-1/2 cups more broth, and simmer, uncovered until the liquid is absorbed (about 30 minutes).
Add 1/2 cup more broth, and stir until rice is tender and creamy (about 5 minutes).
Mix in the Parmesan cheese, and serve.
Servings: 4
Time preparation: 20 min.
Time total: 70 min.