You may substitute other types of squash in this recipe. 

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/4 cup scallions, sliced thinly or
• 1/4 cup shallots finely chopped
• 1/2 cup chopped parsley
• 3-1/2 cups butternut squash, peeled and cut into small chunks or bite-size pieces?
• 5 cups chicken or vegetable broth
• 1-1/2 cups arborio rice
• 2 tablespoons butter
• 1 teaspoon pure vanilla extract (or more to taste)
• 1/2 cup freshly grated Parmesan or Romano cheese
• Freshly ground black pepper and salt to taste

In a heavy-bottomed pan, cook scallions or shallots in oil over low-medium heat until lightly golden (about five minutes).

Add arborio rice and turn several times to coat with oil. Turn the heat to medium-high, and add a ladle of broth, stirring constantly to keep rice from sticking to the bottom or sides of pan. When the broth has been absorbed, add another ladleful of broth the squash, and the parsley. Stirring steadily, to keep the rice from sticking, add the balance of the broth, a ladleful at a time.

The rice is done when it is firm, but tender, and without a chalky center.

Remove from the heat and add the butter, vanilla, cheese, salt, and a liberal amount of black pepper. Stir quickly and thoroughly to combine the ingredients.

Serves 4-6

Comments (0)

Subscribe to this comment's feed

Name

Email

Website

Title

Comment

smaller | bigger

Subscribe via email (registered users only)

I have read and agree to the Terms of Usage.

Write the displayed characters

Add Comment