is one of the recipes that has been provided
by Shirley Cline from San Fransisco. (You can
contact Shirley by emailing her - click here).
1 yellow onion
1 clove garlic, chopped
3/4 lb. Butternut Squash, peeled and
diced in 1/2" cubes
5 c. chicken broth, heated
1 1/2 cups Arborio Rice
1/2 cup Chardonnay
Salt and freshly ground pepper
1/2 cup grated Reggiano Parmesan Cheese
1 Tblsp. Italian parsley, minced
the butter in a large pot over medium heat.
the onion and squash and sauté for
the garlic and 1/2 cup chicken broth. Cover
and cook for 10 minutes.
the rice to the onion and squash and stir
until rice is hot.
the Chardonnay and stir until the wine is
adding the broth 1/2 cup at a time, stirring
continually and waiting until each addition
has been absorbed before adding more.
gently. After about 20 minutes, the mixture
should be creamy but still al dente. You may
not need all of the liquid.
with salt and pepper and stir in the cheese.