Ingredients:

7 cups (1,750ml) low-sodium chicken broth
3 tablespoons (45g) butter
2 tablespoons olive oil
3/4 cup chopped onion
3 cups (600g) Arborio rice
1 cup (250ml) dry white wine
12 ounces (340g) frozen butternut squash, thawed
1 cup (175g) Ocean Spray® Sweetened Dried Cranberries
1/2 cup (113g) grated Parmesan cheese
Salt and white pepper, to taste

Directions:

1. Bring chicken broth to a boil in a large saucepan. Reduce heat to low; keep warm.

2. Melt butter with oil in a large saucepan over medium-high heat. Add onion; cook until soft, about 3 minutes, stirring frequently.

3. Add rice; cook until translucent, about 5 minutes, stirring frequently.

4. Add wine; simmer until all liquid is absorbed, stirring frequently. Stir in squash.

5. Add 3/4 cup (175ml) chicken broth to rice; simmer until absorbed, stirring frequently. Continue adding broth, 3/4 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but still firm to the bite and mixture should be creamy. This should take about 25 to 30 minutes.

6. Stir in sweetened dried cranberries and cheese. Add salt and pepper to taste.

YIELDS: 12 3/4-cup servings