Traditionally this creamy Italian rice dish requires liquid to be added gradually and stirred constantly, which is rather labour intensive for today's busy cooks.  Try this easier version that is only stirred when squash is added. Serve as first course, main dish or side dish with grilled meats or fish. 

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Servings: 4

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Ingredients

  • 2 tbsp (25 mL) olive oil
  • 1 Ontario Onion, chopped
  • 2 cloves Ontario Garlic, minced
  • 1-1/2 cups (375 mL) Italian short-grain rice (e.g. Arborio)
  • 4 cups (1 L) chicken broth
  • 1 tbsp (15 mL)  white wine vinegar or rice vinegar
  • 2 tsp (10 mL) chopped fresh Ontario Thyme or 1/2 tsp (2 mL) dry thyme leaves
  • 1 tsp (5 mL) dried sage leaves, crumbled
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 4 cups (1 L) peeled, cubed Ontario Butternut or Buttercup Squash
  • 1/2 cup (125 mL) light or half-and-half cream
  • 1/2 cup (125 mL) grated Parmesan cheese 
  • 1/4 cup (50 mL) minced fresh Ontario Parsley 

Instructions

In large saucepan, heat oil over medium heat; cook onion and garlic, stirring for 2 to 3 minutes.  Add rice; cook, stirring, for 2 to 3 minutes.

Stir in chicken broth, vinegar, thyme, sage, salt and pepper; bring to boil.  Cover and reduce heat to medium-low; cook for 5 minutes.  Stir in squash; simmer for 15 to 18 minutes or until squash and rice are tender but still slightly firm.

Stir in cream (rice should be moist and creamy).  Serve immediately topped with cheese and parsley.  (If rice gets dry upon standing, add a little more chicken broth.)  

Nutritional information

1 Serving:

  • Protein: 15 grams
  • Fat: 15  grams
  • Carbohydrate: 80 grams
  • Calories: 512
  • Fibre: 3 grams
  • Sodium: 958 mg