4 cups fat-free, less-sodium chicken or vegetable broth
1 cup water
1 1/2 cups thinly sliced onion
1 cup Arborio rice or other short-grained rice
1/2 cup (4 ounces) grated fresh Parmesan
1/2 teaspoon freshly ground black pepper
Additional salt (optional)
How to Make It
Preheat oven to 450°.
Combine squash, 2 teaspoons oil, salt, cumin, and coriander. Place in a single, uncrowded layer on a baking sheet coated with cooking spray; bake at 450° for 20-25 minutes, turning once.
Place nuts in a dry skillet over medium-high heat. Cook, stirring frequently, 3 minutes or until lightly browned. Transfer to a plate.
Simmer broth and water in a medium saucepan (do not boil). Keep warm over low heat.
Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, 6 minutes or until golden brown. Add rice; cook 2 minutes, stirring constantly. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).
Remove pot from heat; stir in squash, cheese, and nuts. Season generously with pepper and additional salt, if desired.
Great recipe. Followed recipe with these adjustments: used a squash that I already had roasted so I didn't need the full 20-25 minutes, I diced the onion, and I used half veg broth and half chicken broth with a splash of white wine. There are just 2 of us, so we had plenty of leftovers for another dinner this week. I will definitely make again, but will increase the amount of cumin and coriander for more flavor like the other reviewer.