An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 2 cups rice
- 1 1/2 to 2 pounds winter squash, peeled, seeded and chopped (butternut, delicata, kabocha, sugar pumpkin, carnival squash are all good choices)
- 1/2 small onion, minced
- 2 cloves garlic, peeled and minced
- 4 to 6 cups water, vegetable broth or chicken broth
- 1/2 cup Parmigian Reggiano cheese, grated
- 1/3 cup extra virgin olive oil
- 2 tablespoons butter
- Salt
Directions
1.
In a
stock
pan,
bring
the
water
or
broth
to a
low
simmer.
2.
In a
large
sauté
pan,
add
the
onion,
garlic,
olive
oil
and
a
spoonful
of
the
water
or
broth.
Sauté
the
ingredients
over
medium
high
heat
for
3 -
5
minutes
until
the
onion
begins
to
turn
translucent.
3.
Add
the
winter
squash
to
the
pan
with
1
cup
of
the
water
or
broth.
Cover
the
pan
and
cook
for
10
to
15
minutes
or
until
the
squash
begins
to
soften.
4.
Add
the
rice
to
the
pan
with
2
cups
of
the
water
or
broth.
Stir
all
ingredients
together
to
combine
well.
5.
Continue
stirring
until
the
rice
has
almost
absorbed
all
of
the
liquid
in
the
pan,
and
then
add
another
cup
of
the
water
or
broth
to
the
pan.
As
you
continue
stirring,
mash
the
squash
so
that
it
breaks
down
even
further
into
a
smooth
puree.
6.
Repeat
step
five
until
the
rice
is
soft
but
is
still
al
dente.
It
should
have
a
bit
of a
bite
to
it -
about
25
minutes.
7.
When
the
rice
has
finished
cooking,
remove
the
pan
from
the
heat
and
stir
in
the
Parmigiano
and
the
butter.
Add
salt
to
taste.
8.
Serve
hot.
