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. ---------------------------------------------------------------------------
Nutrition
Ingredients
