Lemony Saffron Kabocha Squash Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 C Chicken Broth2.5T Olive Oil, butter or a combination of the two1 C Arborio or Carnaroli Risotto Rice1T Saffron1/4C White Wine1C Kabocha Squash, cooked and cubed2T Lemon Juice1t Grated Lemon Zest2T Chopped ParsleyParmesan CheeseSalt Pepper
1. Bring broth to a boil in a saucepan then lower heat, and keep on lowest heat throughout cooking process.
2. Heat 1.5T oil to deep skillet, add rice and saffron and toast for 3 minutes, on medium heat or until rice is slightly more translucent.
3. Add white wine and 1/2C broth and simmer slowly over medium heat until all water is absorbed but rice doesn't stick to the bottom. Repeat, adding 1 cup of broth at a time until all the broth is gone and rice is creamy but al dente. Add water if you need more liquid.
4. With about 2 cups broth remaining, add lemon juice & zest.
5. With about 1 cup broth remaining add kabocha squash, and fold in gently until the squash is warm.
6. Remove from heat.
7. Add final liquid to the risotto to bring it your preferred creaminess, last tablespoon of fat and parsley.
8. Serve in pasta bowls with shaved parmesan on top.
Serving Size: Makes four servings
Number of Servings: 4
Recipe submitted by SparkPeople user LEESAMARIE1.
2. Heat 1.5T oil to deep skillet, add rice and saffron and toast for 3 minutes, on medium heat or until rice is slightly more translucent.
3. Add white wine and 1/2C broth and simmer slowly over medium heat until all water is absorbed but rice doesn't stick to the bottom. Repeat, adding 1 cup of broth at a time until all the broth is gone and rice is creamy but al dente. Add water if you need more liquid.
4. With about 2 cups broth remaining, add lemon juice & zest.
5. With about 1 cup broth remaining add kabocha squash, and fold in gently until the squash is warm.
6. Remove from heat.
7. Add final liquid to the risotto to bring it your preferred creaminess, last tablespoon of fat and parsley.
8. Serve in pasta bowls with shaved parmesan on top.
Serving Size: Makes four servings
Number of Servings: 4
Recipe submitted by SparkPeople user LEESAMARIE1.
Nutritional Info Amount Per Serving
- Calories: 295.2
- Total Fat: 11.2 g
- Cholesterol: 9.9 mg
- Sodium: 1,079.0 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 1.4 g
- Protein: 6.8 g
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