1. Heat broth until almost boiling, then reduce to a simmer. 2. In a large skillet, heat butter. Add onions and cook 1-2 minutes, until soft. Add rice, and stir until well coated. Pour in wine and stir until it is absorbed by the rice. 3. Add squash and 1 ladle of broth. Continue to feed broth to the mixture until the squash is softened and the rice is al dente. 4. Add salt and pepper to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
