Contributed By: mgratiot
"the da Fiore" Cookbook
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Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: 45 minutes
Number of Servings: 6
Origin: American
Italian
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Meal Type: Entree
Ingredients
1 Small butternut squash
3/4 cup Sunflower or other mild oil
1/4 Small onion, diced
Salt
3 cups Carnaroli or Vialone Nano rice (Arborio also woks)
2 Qts hot vegetable broth
1 cup Grated Parmesan cheese
1 tbsp Unsalted butter
Aged balsamic vinegar, for drizzling
Preparation
Trim ends from the squash. Peel the squash and cut it in half lengthwise. Scoop out the seeds. Cut each half into quarters, then finely slice each pieces into 1/8-inch thick slices.
Heat the oil over a medium flame in a medium, heavy-bottomed saucepan. Add the onion and cook, stirring until soft, about 3 minutes. Add the squash, season with salt, and add water just to cover.
Bring the squash to a simmer and cook until it easily breaks apart, about 20 minutes.
Stir in the rice and 1 cup broth. Bring to a rolling boil and cook, stirring frequently and adding more cups of broth as needed, for 8 minutes. The rice should almost completely absorb the broth between additions.
Stir in the Parmesan cheese. Continue cooking and adding remaining broth, a cup at a time, for another 8 minutes, or until rice is tender but firm. Remove the pan from the heat.
Stir in the butter and salt as needed. Drizzle with balsamic vinegar and serve immediately.
Cook's Notes
For reduced calories, fat and sodium.... modify recipe with the amount of oil used, use sodium free broth and less butter.
Nutrition Information
Calories: 814
;
Total Fat: 35g
;
Saturated Fat: 7g
;
Polyunsaturated Fat: 2g
;
Carbohydrates: 105g
;
Protein: 17g
;
Sodium: 1683mg
;
Fiber: 6g