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Ingredients

Directions

  • In a medium saucepan, bring broth and 1 cup water to a simmer. Keep at a low simmer.

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  • Heat oil in large heavybottomed saucepan over medium heat. Add onion and garlic; cook 5 minutes, stirring occasionally. Add rice; cook 1 minute, stirring to coat. Add wine; cook 1 minute or until wine is absorbed.

  • Add 1/2 cup of the simmering broth mixture; cook over medium-low heat, stirring, until all broth is absorbed. Add remaining broth mixture, 1/2 cup at a time, cooking in the same manner for 20 to 25 minutes until all liquid is absorbed and rice is tender.

  • Stir in butternut squash and heat through. Remove from heat and stir in cheese, salt, pepper and sage. Serve immediately.

  • EDITOR'S NOTE: For a heartier dish, stir in shredded cooked chicken or cooked Italian seasoned chicken sausage, sliced into coins.

Nutrition Facts

434 calories; 16 g total fat; 6 mg cholesterol; 715 mg sodium. 58 g carbohydrates; 12 g protein;

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