Butternut Risotto
Bright orange squash makes an Italian risotto that's a great side dish in the fall or winter.
Prep Time:
20 mins
Total Time:
45 mins
Servings:
8 to 10 servings
Ingredients
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5 cups reduced-sodium chicken broth
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2 tablespoons olive oil
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3 cloves garlic, minced
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1 pound butternut squash, peeled, seeded, and cut into 1/4- to 1/2-inch cubes (about 3 cups)
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1-1/2 cups arborio rice
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1/4 teaspoon thread saffron, crushed, or ground turmeric
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2 tablespoons butter or margarine
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2 tablespoons finely shredded Parmesan cheese
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1/8 teaspoon pepper
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Finely shredded Parmesan cheese (optional)
Directions
1
In a medium saucepan bring broth to boiling. Cover and reduce heat until broth just simmers. Meanwhile, in a large nonstick skillet heat oil over medium heat. Add garlic; cook and stir for 15 seconds. Add squash and rice; cook and stir 1 minute more.
2
Slowly and carefully add 1/2 cup of the hot broth and the saffron or turmeric to rice mixture, stirring constantly. Continue to cook and stir over medium heat until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed, but mixture is creamy. (This should take about 25 minutes total.)
3
Remove from heat; stir in butter or margarine, the 2 tablespoons cheese, and the pepper. Spoon into a serving bowl. Sprinkle with additional finely shredded Parmesan cheese, if desired. Makes 8 to 10 servings.
Nutrition Facts
Calories 183, Total Fat 7 g, Saturated Fat 3 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 0 g, Cholesterol 10 mg, Sodium 440 mg, Carbohydrate 27 g, Total Sugar 1 g, Fiber 1 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 19%, Calcium 4%, Iron 11%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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