1. In a medium saucepan, bring broth to boiling. Cover and reduce heat until broth just simmers. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add garlic; cook and stir for 15 seconds. Add squash cubes and rice. Cook and stir 1 more minute. 2. Slowly(and carefully) add 1/2 cup of the hot broth and the turmeric or saffron to rice mixture, stirring constantly(if using wine, add before the 1/2 cup broth, let absorb, then continue). Continue to cook and stir over medium heat until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed but mixture is creamy. This should take about 25 minutes. 3. Remove from heat. Stir in butter or margarine, the 2 tbls. Parmesan cheese, and pepper. Spoon into a serving bowl. Sprinkle with additional finely shredded Parmesan cheese. Taste for seasoning and add salt and more pepper if desired. Enjoy! 4. Note: 5. 1/4 cup of white wine added before broth and cooked until absorbed, then continue with directions can be used to add even more flavor. This is optional. ---------------------------------------------------------------------------
Nutrition
Ingredients
