Italian Olive Oil Club - Monthly Olive Oil Deliveries from Italian Cooking and Living
Italian Cheese Club - Monthly Cheese Deliveries From Italian Cooking and Living
Italian Wine Club - Monthly Wine Deliveries from Italian Cooking and Living
Italian Table Club - Discounts at fine restaurants and on products from the Italian Culinary Institute Store

Rice and Butternut Squash

From Italian Cooking and Living, October/November 2003

  • 1 pound butternut squash, peeled and seeded
  • salt 3/4 cup Arborio rice
  • 4 tablespoons butter, cut into small pieces
  • 1/3 cup freshly grated Parmigiano-Reggiano

Cut the squash into cubes. In a saucepan, bring 21/2 cups of water to a boil. Add salt and the squash, and sauté for 3 minutes. Add the rice, and cook, stirring often until the liquid is absorbed and the rice and squash are tender. If the pan is dry before the ingredients are tender, add more water. Remove from the heat, stir in the butter and cheese, and serve immediately. Serves 4

Copyright © 2006, Italian Cooking and Living. All rights reserved.

Print Friendly Version / E-mail to a Friend

• Back to Recipe Listing / • Restart Recipe Browser

italian cooking and living magazine
The Magazine of La Cucina Italiana