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Butternut Squash Risotto

Butternut Squash Risotto

recipe ingredients
2 Tbsp. margarine
2 Tbsp. olive oil
1 medium onion, finely chopped
2 cups chopped butternut squash
1 teaspoon saffron threads
2 cups uncooked Arborio rice
1 cup dry white wine
6 cups canned nonfat chicken broth
1/2 cup fresh grated Parmesan cheese
3 Tbsp. fresh sage leaves, coarsely chopped
1/2 cup lightly toasted squash or pumpkin seeds

recipe directions
Heat margarine and oil in a large skillet over medium high heat. Add the onion and saute for 5 minutes until softened. Stir in the squash and saffron and cook 4 minutes more. Add the rice and stir to coat evenly with the vegetables.

Add the wine to the rice and cook, stirring constantly, until the wine is almost completely absorbed, about 5 minutes. Add the chicken broth gradually (1/2 cup at a time), and continue cooking at a steady simmer, stirring until the broth is absorbed by the rice. Continue adding broth and stirring until the rice is creamy and firm but not hard in the center, about 20 to 30 minutes total cooking time.

Remove from heat, stir in the Parmesan cheese and sage leaves, season with salt and pepper to taste, if desired.

Garnish with toasted seeds.

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Serves: 8 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
317 9 2 15 1 513 46 7
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