Yield: 6 servings Prep: 10 minutes Cook: 40 minutes

This is a tasty and filling side dish to compliment poultry or fish. The kids loved it and I got parsley and squash in their bellies.

2 cups water, divided
2 (14 ¼ ounces) can beef broth
2 teaspoons olive oil
½ cup finely chopped yellow onion
3 cups (3/4-inch) cubed peeled butternut squash
(about 1 pound)
½ teaspoon salt
¼ teaspoon black pepper
1 ½ cups Arborio rice or other short-grain rice
½ cup (2 ounces) grated Parmigiano-Reggiano cheese
3 tablespoons butter
2 tablespoons finely chopped fresh parsley

1. Bring 1 ½ cups water and beef broth to a simmer in a large saucepan (don't boil). Keep mixture warm over low heat.2. Heat oil in a Dutch oven over medium heat. Add onion, and cook 8 minutes or until golden, stirring frequently. Add ½ cup water, squash, salt, and pepper; cook 10 minutes or until squash is tender and water has almost evaporated, stirring constantly. Add remaining broth mixture, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total.) Stir in cheese, butter, and chopped parsley.

¾ cup=

Fat 10.1g Carbs 55.1g
Protein 10.5g Fiber 3.7g

Inspired by The Best Of Cooking Light page 143