Close
Cook Time:1 hrTotal Time:1 hrServings:4Yield:4 servings, about 1 1/2 cups eachJump to Nutrition Facts
Cook Time:1 hrTotal Time:1 hrServings:4Yield:4 servings, about 1 1/2 cups each
Cook Time:1 hr
Cook Time:
1 hr
Total Time:1 hr
Total Time:
Servings:4
Servings:
4
Yield:4 servings, about 1 1/2 cups each
Yield:
4 servings, about 1 1/2 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients5 cups reduced-sodium chicken broth, or vegetable broth2tablespoonsextra-virgin olive oil3mediumshallots, thinly sliced3 cups chopped peeled butternut, hubbard, red kuri or kabocha squash (1/2-inch pieces)2cupsshiitake mushroom caps, thinly sliced½teaspoondried thyme½teaspoonsalt¼teaspoonfreshly ground pepper1/8 teaspoon crumbled saffron threads, (optional)1cuparborio rice1/2 cup dry white wine, or dry vermouth½cupfinely grated Parmigiano-Reggiano cheese
Cook Mode(Keep screen awake)
Ingredients
5 cups reduced-sodium chicken broth, or vegetable broth
2tablespoonsextra-virgin olive oil
3mediumshallots, thinly sliced
3 cups chopped peeled butternut, hubbard, red kuri or kabocha squash (1/2-inch pieces)
2cupsshiitake mushroom caps, thinly sliced
½teaspoondried thyme
½teaspoonsalt
¼teaspoonfreshly ground pepper
1/8 teaspoon crumbled saffron threads, (optional)
1cuparborio rice
1/2 cup dry white wine, or dry vermouth
½cupfinely grated Parmigiano-Reggiano cheese
Directions
Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
Stir in 1/2 cup of the hot broth; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition until all the liquid has been absorbed, until the rice is tender and creamy, 30 to 40 minutes total. (You may have some broth left.) Remove from the heat and stir in cheese.
Tips
Note: Literally the dried stigma from Crocus sativus, saffron is the world’s most expensive spice. Over 75,000 flowers are required for each pound of saffron. Fortunately, a little goes a long way. It’s used sparingly to add golden yellow color and flavor to a wide variety of Middle Eastern, African and European-inspired foods. Find it in the specialty-herb section of large supermarkets, gourmet-food shops and tienda.com. Wrapped in foil and placed in a container with a tight-fitting lid, it will keep in a cool, dry place for several years.
Originally appeared: EatingWell Magazine, September/October 2007
Rate ItPrint
Nutrition Facts(per serving)405Calories10gFat64gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
