Ingredients
Scale
- 1 lb butternut squash, peeled and seeded
- 3/4 cup Arborio rice
- 2 cups chicken broth (or water)
- 4 TB, unsalted butter, room temperature
- 1/2 cup Parmesan cheese (or Vella Jack), freshly grated
- Salt & pepper
Instructions
- Cut the squash in thick slices and cook in boiling salted water until a knife pierces the flesh easily.
- Drain, peel, and cut into small chunks. Put the rice, diced squash, and cold broth in a pan.
- Bring to a boil, cover, and cook until the rice has absorbed the broth, about 15 minutes. Remove from the heat, stir in the butter and cheese, and serve immediately with a side salad.