Earth Risotto

Butternut squash and raisins add a touch of sweetness to this rich-tasting vegetarian entrée.

Preparation time: 15 min Cooking time: 29 min
Yield: 4 (1 1/4-cup) servings


1 tablespoon butter
1/2 cup finely chopped onion
1 cup uncooked Arborio rice
4 to 5 cups vegetable or chicken broth
1/4 cup white wine or apple juice
1 medium (1 cup) red apple, chopped
1 medium (2 cups) butternut squash, quartered, seeded, peeled, cubed 1/2-inch
1/4 cup raisins
Salt, if desired


Melt butter in 10-inch skillet until sizzling; add onion. Cook over medium heat, stirring occasionally, until softened (4 to 5 minutes). Add rice; continue cooking, stirring constantly, 2 minutes.

Meanwhile, combine chicken broth and wine in 4 cup measure or bowl. Reduce heat to medium-low. Slowly add 1 1/2 cups broth mixture. Cover; cook 10 minutes.

Uncover; add apple and squash. Continue cooking; add remaining broth mixture, 1/2 cup at a time and stirring occasionally, until most of liquid is absorbed and rice is tender and creamy (4 to 5 minutes for each addition of broth, totaling 12 to 15 minutes).

Reduce heat to low; add raisins. Cook until heated through (1 to 2 minutes). Season with salt, if desired.

TIP: Cut squash into pieces. Peel pieces with vegetable peeler.