The traditional Italian technique to produce a creamy consistency in this vegetable risotto is to repeatedly add liquid slowly to the rice and stir until it is absorbed.
- 1-1/2 cups cubed, peeled butternut squash
- 1-1/2 cups sliced fresh mushrooms
- 1/2 cup chopped onion
- 2 tablespoons olive oil or cooking oil
- 1 cup Arborio rice or medium grain rice
- 3 cups water
- 2 teaspoons instant chicken bouillon granules
- Few dashes bottled hot pepper sauce
- 1/2 cup grated Parmesan cheese or Romano cheese
- In a covered large saucepan cook squash over medium heat in a small amount of boiling water about 10 minutes or until just tender. Drain and remove from pan; set aside.
- In the same saucepan, cook mushrooms and onion in hot oil until tender. Stir in rice. Cook and stir for 5 minutes.
- In another saucepan bring water, bouillon granules, and hot pepper sauce to boiling. Reduce heat and simmer. Slowly add 1 cup of the bouillon mixture to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add 1-1/2 cups more bouillon mixture, 1/2 cup at a time, stirring constantly until the broth has been absorbed. (This should take about 15 minutes.)
- Stir squash and remaining bouillon mixture into rice mixture. Cook and stir gently until rice is slightly creamy and just tender. Stir in cheese. Spoon into serving bowl. Makes 6 side-dish servings.
- Calories 212, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 7 mg, Sodium 450 mg, Carbohydrate 30 g, Fiber 1 g, Protein 7 g. Daily Values: Vitamin A 22%, Calcium 11%, Iron 12%.
- Percent Daily Values are based on a 2,000 calorie diet