Butternut Squash Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 cups chicken stock5 cups cubed butternut squash1 medium onion chopped1.5 cups Arborio Rice2 garlic cloves.5 cup parmesan cheese grated2 Tbs Olive Oilsalt6 cups fresh spinach coarsely chopped
Makes 6 servings
Roast squash for 25 minutes at 375 degrees.
Cook onion in a saucepan until tender. Add rice, garlic and cumin, stirring for 3 minutes.
Stir in 1/2 cup of broth and cook at strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente. (there will likely be leftover broth)
Stir in squash, cheese, salt, and spinach and stir.
Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user MIRV22.
Roast squash for 25 minutes at 375 degrees.
Cook onion in a saucepan until tender. Add rice, garlic and cumin, stirring for 3 minutes.
Stir in 1/2 cup of broth and cook at strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente. (there will likely be leftover broth)
Stir in squash, cheese, salt, and spinach and stir.
Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user MIRV22.
Nutritional Info Amount Per Serving
- Calories: 417.9
- Total Fat: 10.2 g
- Cholesterol: 13.8 mg
- Sodium: 1,223.5 mg
- Total Carbs: 67.7 g
- Dietary Fiber: 2.0 g
- Protein: 12.2 g
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