Ingredients Jump to Instructions ↓

  1. 5 cups reduced-sodium chicken broth

  2. 2 tablespoons olive oil

  3. 3 cloves garlic, minced

  4. 1 pound butternut squash, peeled, seeded, and cut into 1/4- to 1/2-inch cubes (about 3 cups)

  5. 1-1/2 cups arborio rice

  6. 1/4 teaspoon thread saffron, crushed, or ground turmeric

  7. 2 tablespoons butter or margarine

  8. 2 tablespoons finely shredded Parmesan cheese

  9. 1/8 teaspoon pepper

  10. Finely shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a medium saucepan bring broth to boiling. Cover and reduce heat until broth just simmers. Meanwhile, in a large nonstick skillet heat oil over medium heat. Add garlic; cook and stir for 15 seconds. Add squash and rice; cook and stir 1 minute more.

  2. Slowly and carefully add 1/2 cup of the hot broth and the saffron or turmeric to rice mixture, stirring constantly. Continue to cook and stir over medium heat until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed, but mixture is creamy. (This should take about 25 minutes total.)

  3. Remove from heat; stir in butter or margarine, the 2 tablespoons cheese, and the pepper. Spoon into a serving bowl. Sprinkle with additional finely shredded Parmesan cheese, if desired. Makes 8 to 10 servings.


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