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Ingredients
- 1 Tbsp. extra virgin olive oil
- 1/2 c. finely minced onion
- 4 ounce parsnips, trimmed peeled and minced
- 2 c. Arborio rice, unwashed
- 1/2 c. dry white wine
- 6 c. vegetable broth, heated
- 1 c. shredded butternut squash
- 2 Tbsp. mixed herbs, see pantry note
- 2 Tbsp. grated parmesan cheese salt and black pepper
Directions
- PANTRY: Use fresh herbs such as basil, mint, sage, chives, and or possibly parsley.
- Dry herbs also work well.
- 1. Heat the oil in a heavy 4-qt pot over medium-high heat. Add in the onion and parsnips and cook, stirring till the onion begins to soften, 2 to 3 min. Be careful not to brown it. Stir in the rice to coat the grains with the oil and onion mix, and cook about 1 minute longer.
- 2. Add in the wine and stir till it is mostly absorbed by the rice. Add in the broth, 1/2 c. at a time, stirring well after each addition. Wait till each addition is almost completely absorbed before adding the next 1/2 c.. Reserve 1/4 c. of the broth to add in at the end. After 10 min add in the squash.
- 3. When the rice is tender but hard, about 10 min long, turn off the heat.
- Add in the remaining 1/4 c. broth, the herbs, cheese, salt and pepper to taste and stir well to combine with the rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 370g | |
| Recipe makes 6 servings | |
| Calories 333 | |
| Calories from Fat 58 | 17% |
| Total Fat 6.58g | 8% |
| Saturated Fat 2.87g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 974mg | 41% |
| Potassium 238mg | 7% |
| Total Carbs 59.15g | 16% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.94g | 3% |
| Protein 4.97g | 8% |
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