A tasty way to utilize the autumn bounty!

4 cups low-sodium vegetable broth

1 1/2 cups arborio rice

1/3 cup dry white wine

3 cups roasted butternut squash

1 1/2 cup (6oz) shredded Fontina cheese

1 large onion, chopped

2 cloves garlic, chopped

2 Tbsp. extra virgin olive oil

2 Tbsp. sage, chopped

Salt and pepper to taste

  1. In a medium saucepan, bring broth and 1 cup water to a simmer.  Keep at a low simmer.
  2. Heat oil in a large saucepan, and add garlic and onion.  Cook for 5 minutes, stirring occasionally.
  3. Add rice to large saucepan, and stir for 1 minute.  Make sure to fully coat rice.  Then add wine, and cook for 1 minute, or until wine is fully absorbed.
  4. Add one cup of the simmering broth mixture to the rice, and cook over medium-high heat until completely absorbed.  Add remaining mixture, 1/2 cup at a time, cooking in the same manner for approximately 20-25 minutes, until all liquid is absorbed and all rice is tender.
  5. Stir in butternut squash, and let heat.  Then remove from heat, and add cheese, sage, and salt and pepper to taste immediately before serving.
Original recipe found at recipe.com
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