Ingredients Jump to Instructions ↓

  1. 2 cups water , divided

  2. 2 (14 1/4-ounce) cans low- salt beef broth

  3. 2 teaspoons olive oil

  4. 1/2 cup finely chopped yellow onion

  5. 3 cups ( 3/4-inch) cubed peeled butternut squash (about 1 pound)

  6. 1/2 teason salt

  7. 1/4 teaspoon freshly ground black pepper

  8. 1 1/2 cups Arborio rice or other short-grain rice

  9. 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

  10. 3 tablespoons unsalted butter

  11. 2 tablespoons finaly chopped parsley

Instructions Jump to Ingredients ↑

  1. Bring 1½ cups water and broth to a simmer in a large saucepan (do not boil). Keep warm over low heat. Heat the oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring frequently. Add ½ cup water, squash, salt and pepper; cook 10 minutes or until squash is tender and water has almost evaporated. Add rice; stir until combined. Stir in ½ cup broth mixture; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in cheese, butter and parsley. Serve immediately.


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