Traditionally this creamy Italian rice dish requires liquid to be added gradually and stirred constantly, which is rather labor intensive for today's busy cooks. Try this easier version that is only stirred when squash is added. Serve as first course, main dish or side dish with grilled meats or fish.
4 main-dish or 6 side-dish servings
In large saucepan, heat oil over medium heat; cook onion and garlic, stirring for 2 to 3 minutes. Add rice; cook, stirring, for 2 to 3 minutes.
Stir in chicken broth, vinegar, sage, salt, thyme and pepper; bring to boil. Cover and reduce heat to medium-low; cook for 5 minutes. Stir in squash; simmer for 15 to 18 minutes or until squash and rice are tender but still slightly firm.
Stir in cream (rice should be moist and creamy). Serve immediately topped with cheese and parsley. (If rice gets dry upon standing, add a little more chicken broth.)
TIP: Purchase pre-diced squash for a time-saver (the squash will become a purée as you stir the risotto). For variation, add diced cooked bacon or smoked sausage.