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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot: | 2. Simmer broth and vanilla. | 3. Add squash and simmer until tender (about 5 minutes). | 4. Remove squash and cover to keep warm, keep broth on low heat. | 5. In a separate pan: | 6. Melt 2 tbsp butter and add onions. Cook onions until transparent, do not caramelize. | 7. Add rice and toast for about 3 minutes, making sure to coat with butter/onions. | 8. When rice is toasted, add white wine and stir until almost evaporated. | 9. Add 1/2 cup of broth, stir until absorbed. | 10. Repeat last step until all the broth is gone and the rice is creamy (will take about 20 minutes). | 11. When rice is creamy, stir in squash, parmesan cheese, and last tablespoon of butter. | 12. Serve immediately and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
butternut squash	1		peeled cubed	63.0	16.366	1.4	0.14
butter	2	tablespoons		171.0	7.857	5.343	14.4
white onion	1		diced	28.0	6.537999999999999	0.77	0.07
arborio rice	1 1/2	1/2		-	-	-	-
white wine	1/2	cup		-	-	-	-
parmesan cheese	1/2 - 1	cup	shredded	0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.