Butternut Squash Risotto (Women's Day)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Tbsp olive oil1 onion, finely chopped1/2 med butternut squash (about 1lb), peeled & cut into 1/4-in. pieces2 cloves garlic, finely choppedKosher salt & pepper3/4 cup Arborio rice1 cup dry white wine3 1/2 cups low-sodium chicken or vegetable broth2 tsp fresh thyme1/4 cup grated Romano (1 oz.), plus more for serving
1. Heat the oil in a large skillet over medium heat. Add the onion & cook, covered, stirring occasionally, until tender, 6-8 minutes.
2. Add the butternut squash, garlic, 1/2 tsp salt, 1/4 tsp pepper and cook, covered, stirring occasionally, until the squash is beginning to soften, 5-6 minutes. Stir in the rice and cook for 1 minute.
3. Add the wine and simmer until absorbed, 8-10 minutes. Add half the broth (1 3/4 cups) and simmer, stirring once, until absorbed, 8-10 minutes.
4. Add the remaining broth and simmer, stirring once, until the rice is tender and creamy and the broth has been absorbed, 8-10 minutes. Stir in the thyme and Romano. Serve with additional Romano, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user LADYJAINAZ.
2. Add the butternut squash, garlic, 1/2 tsp salt, 1/4 tsp pepper and cook, covered, stirring occasionally, until the squash is beginning to soften, 5-6 minutes. Stir in the rice and cook for 1 minute.
3. Add the wine and simmer until absorbed, 8-10 minutes. Add half the broth (1 3/4 cups) and simmer, stirring once, until absorbed, 8-10 minutes.
4. Add the remaining broth and simmer, stirring once, until the rice is tender and creamy and the broth has been absorbed, 8-10 minutes. Stir in the thyme and Romano. Serve with additional Romano, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user LADYJAINAZ.
Nutritional Info Amount Per Serving
- Calories: 292.2
- Total Fat: 8.9 g
- Cholesterol: 7.4 mg
- Sodium: 622.4 mg
- Total Carbs: 36.1 g
- Dietary Fiber: 2.5 g
- Protein: 7.6 g
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