- Prep Time
- 5 mins
- Total Time
- 1 h
- Serves
- Serves 4
Ingredients
- 1
- butternut squash, halved and seeds removed
- 1 head
- garlic, top cut off to expose cloves
- 4 tsp
- olive oil
- 20 mL
- 1
- small onion, chopped
- 1 cup
- Arborio rice
- 250 mL
- 1/2 cup
- white wine
- 125 mL
- 1 carton
- reduced sodium chicken broth
- 900 mL
- 1/4 cup
- freshly grated Parmesan cheese
- 60 mL
- 1/2 tsp
- pepper
- 2 mL
Method
- Step 1
- Preheat oven to 375°F (190°C). Place garlic and squash (cut-side down) on parchment paper-lined baking sheet. Brush with 1 tsp (5 mL) of olive oil and season with salt and pepper. Roast until tender, about 40 min. Squeeze out garlic and scoop out squash, discarding skins. With a fork, mash garlic and squash together.
- Step 2
- Heat 2 tsp (10 mL) olive oil in a heavy-bottomed, medium-size saucepan over medium heat. Add onion and sauté, stirring until translucent, about 3 min. Add the rice, stirring to coat in oil until lightly toasted, about 2 min. Then, add squash mixture.
- Step 3
- Add wine and stir until almost fully absorbed. Then, add chicken broth one cup (250 mL) at a time. Stir often, letting rice almost fully absorb broth before adding another cup.
- Step 4
- Continue cooking until rice is creamy, cooked through but still firm to the bite, about 20 min. Stir in Parmesan cheese and pepper. Serve with a drizzle of the remaining olive oil and a shaving of fresh Parmesan if desired.
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Nutritional Facts Per Serving
- Nutrition Description:
- ¼ of the recipe
- Calories:
- 280
- Fat:
- 6 g
- Carbs:
- 45 g
- Protein:
- 8 g
