Butternut Squash Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
3 1/2 cups low sodium chicken broth1 cup Risotto (Arborio rice)1 tbsp olive oil3 cups butternut squash, in 1/2 inch cubes1/2 cup grated parmesan cheese1/4 cup half and half3 oz white wine2 bay leaves1 tbsp sagepepper to taste
Serving Size: 1 cup serving, makes 5 cups
In a heavy-bottomed medium sauce pan, heat half of the the olive oil. Peel squash & remove seeds, chop into 1/2 inch cubes. Add the butternut squash and sauté for 7-10 minutes until just starting to soften.
In a medium saucepan bring the chicken broth to boil with the bay leaf. Keep the broth warm over very low heat.
Meanwhile, in a large saucepan, heat the rest of the olive oil. Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes. Add the rice and cook, stirring until opaque, about 3 minutes. Add the white wine and cook, stirring, until completely absorbed, about 1 minute. Add a half cup of the warm broth and cook over moderate heat until nearly absorbed. Continue adding the stock a half cup at a time and stirring until it is absorbed between additions.
After about half of the stock has been added, stir in the risotto, and continue to add the remaining stock as before. The risotto is done when it is al dente and creamy, about 25 minutes total. Remove from heat, stir in the cheese, half and half, and sage. Season with salt and pepper to taste. Discard the bay leaf and serve.
In a heavy-bottomed medium sauce pan, heat half of the the olive oil. Peel squash & remove seeds, chop into 1/2 inch cubes. Add the butternut squash and sauté for 7-10 minutes until just starting to soften.
In a medium saucepan bring the chicken broth to boil with the bay leaf. Keep the broth warm over very low heat.
Meanwhile, in a large saucepan, heat the rest of the olive oil. Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes. Add the rice and cook, stirring until opaque, about 3 minutes. Add the white wine and cook, stirring, until completely absorbed, about 1 minute. Add a half cup of the warm broth and cook over moderate heat until nearly absorbed. Continue adding the stock a half cup at a time and stirring until it is absorbed between additions.
After about half of the stock has been added, stir in the risotto, and continue to add the remaining stock as before. The risotto is done when it is al dente and creamy, about 25 minutes total. Remove from heat, stir in the cheese, half and half, and sage. Season with salt and pepper to taste. Discard the bay leaf and serve.
Nutritional Info Amount Per Serving
- Calories: 249.5
- Total Fat: 6.2 g
- Cholesterol: 11.4 mg
- Sodium: 863.6 mg
- Total Carbs: 41.6 g
- Dietary Fiber: 3.0 g
- Protein: 8.2 g
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