Butternut squash is a great source of vitamin A and contains heart-healthy omega-3 fatty acids. Add the broth to the rice in small, even amounts for perfectly cooked rice.

Melissa Roberts


Ingredient Checklist


Instructions Checklist
  • Bring broth and water to a simmer in a saucepan.

  • Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Cook squash with 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally, until it is golden in spots (8-10 minutes). Stir in thyme. Add 1/2 cup broth mixture to skillet, reduce heat and cook, stirring occasionally, until squash is tender and broth is evaporated (8 to 10 minutes more). Remove from heat and set aside.

  • Meanwhile, in a 4-quart heavy pot over medium heat, cook onion in remaining 1 1/2 tablespoons oil with remaining 1/2 teaspoon salt, stirring, until softened (about 6 minutes). Add rice and toss to coat with oil; cook 2 minutes. Add wine and cook until almost completely absorbed (2 minutes more).

  • Stir 1/2 cup simmering broth into rice and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding more, until rice is creamy-looking but still al dente (about 20 minutes total); mixture should be the consistency of thick soup. (There may be leftover broth.)

  • Stir in butter, cheese, and reserved squash. Serve immediately.

Nutrition Facts

344 calories; fat 8.7g; saturated fat 2.6g; mono fat 4.9g; poly fat 0.8g; protein 7g; carbohydrates 57g; fiber 8g; cholesterol 8mg; iron 2mg; sodium 494mg; calcium 125mg.