Creamy Butternut Squash Risotto (serv size = 1.25 c)
- Number of Servings: 4
Ingredients
1 1/4 cups uncooked Arborio rice or other medium-grain rice 2 teaspoons olive oil 2 1/2 cups fat-free, less-sodium chicken broth 1 cup water 1 (12-ounce) package frozen pureed butternut squash 1/4 teaspoon freshly ground black pepper 6 tablespoons grated fresh Parmesan cheese Grated fresh Parmesan cheese (optional) Thyme sprigs
1. Combine rice and oil in a 1 1/2-quart microwave-safe dish, stirring to coat. Microwave, uncovered, at HIGH 3 minutes.
2. Add broth and 1 cup water to rice mixture; microwave, uncovered, at HIGH 9 minutes. Stir well; microwave, uncovered, at HIGH 6 minutes. Remove from microwave; let stand 5 minutes or until all liquid is absorbed.
3. While risotto stands, heat squash in microwave at HIGH 2 minutes or until warm. Add squash, salt, pepper, and cheese to risotto. Stir well to combine. Garnish with additional cheese and thyme sprigs, if desired.
Serving Size: 4–1.25 c servings
Number of Servings: 4
Recipe submitted by SparkPeople user LHAUPT.
2. Add broth and 1 cup water to rice mixture; microwave, uncovered, at HIGH 9 minutes. Stir well; microwave, uncovered, at HIGH 6 minutes. Remove from microwave; let stand 5 minutes or until all liquid is absorbed.
3. While risotto stands, heat squash in microwave at HIGH 2 minutes or until warm. Add squash, salt, pepper, and cheese to risotto. Stir well to combine. Garnish with additional cheese and thyme sprigs, if desired.
Serving Size: 4–1.25 c servings
Number of Servings: 4
Recipe submitted by SparkPeople user LHAUPT.
Nutritional Info Amount Per Serving
- Calories: 176.8
- Total Fat: 4.6 g
- Cholesterol: 5.9 mg
- Sodium: 233.4 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 1.6 g
- Protein: 7.6 g
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