John Kernick
Hands-On Time
25 Mins
Total Time
55 Mins
Yield
Serves 4

How to Make It

Step 1

Warm the broth in a small saucepan over low heat. 

Step 2

Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, salt, and pepper and cook for 4 minutes. Add the sage and cook for 1 minute. Add the squash and garlic and cook until the squash begins to soften, about 3 minutes. Add the rice and cook, stirring constantly, for 3 minutes.

Step 3

Add the wine and cook, stirring frequently, until the liquid is absorbed, about 3 minutes. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed.

Step 4

Remove from heat and stir in the Parmesan. Spoon into individual bowls.
 

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Ratings & Reviews

/5
Reviews
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