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Preptime: 20 min.Cooktime: 30 min.
Carbs: 71g
Fat: 9g
Fiber: 3g
Protein: 10g
Satfat: 2g
Sodium: 541mg
6 cups vegetable broth
3 tablespoons olive oil
2 tablespoons chopped garlic
2 tablespoons chopped, fresh sage
2 1/2 - 3 cups peeled, cubed butternut squash
salt to taste
2 cups Arborio rice
1/2 cup white wine (optional)
6 to 8 tablespoons grated Parmesan cheese
freshly ground black pepper
chopped, fresh flat-leaf parsley or sage for garnish
Directions:
1. Pour the broth into a saucepan and bring to a simmer; adjust the heat to maintain a gentle simmer.
2. Warm the olive oil in a deep saute pan. Add the garlic and sage and saute for a few minutes.
3. Add the squash, sprinkle it with salt, and stirring, cook for 1 minute. Add the rice and stir until the rice is opaque, about 3 minutes. Add the white wine (if using) and cook until it evaporates, just a few minutes.
4. Add a ladleful of the simmering broth (about 1 cup) and stir until the broth is absorbed. Lower the heat. Continue to add broth, a ladleful at a time, until the rice kernels are al dente in the center and creamy on the outside, 20 to 25 minutes in all.
5. Stir in 4 tablespoons of the Parmesan cheese. Adjust salt and pepper to taste. Serve immediately, sprinkled with the remaining grated cheese.
Note: If you do not want to take a chance of overcooking the squash with the rice and having it break down, which is the old fashioned Jewish-Italian way, you can cook it separately in the vegetable broth and add it to the rice along with the last addition of broth.
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