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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat chicken broth and water in a saucepan to a slow simmer. | 2. Heat olive oil in a heavy saucepan over medium high heat and add the onion. | 3. Cook 5 minutes, or until translucent. | 4. Add shredded squash and cook over medium heat until lightly browned (10 - 15 minutes). | 5. Stir often. | 6. Add rice and cook 1 minute, stirring constantly. | 7. Add wine and cook and stir until liquid is absorbed. | 8. Add 1/2 cup of broth mixture and cook, stirring constantly, until liquid is absorbed. | 9. Continue stirring in broth 1/2 cup at a time until all or most of the liquid has been absorbed and rice is tender but still al dente (20 - 25 minutes). | 10. Stir in Parmesan and season with salt and pepper. | 11. Garnish with more Parmesan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
water	3	cups		0.0	0.0	0.0	0.0
olive oil	2 -3	tablespoons		0.0	0.0	0.0	0.0
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
butternut squash	3	cups	shredded	189.0	49.098	4.2	0.42
arborio rice	1	cup		-	-	-	-
white wine	1/2	cup		-	-	-	-
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
salt pepper				-	-	-	-

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