Butternut Squash Risotto w/ Pesto
- Number of Servings: 6
Ingredients
3 cups vegetable broth1/4 cup prepared pesto1 cup chopped onion1 1/2 cup arborio rice3 cups fresh or frozen butternut squash, cubed (1 small squash)
1. Bring broth and 2 cups water to boil in large sauce pan, turn off heat.
2. Heat 1 tbs spoon pesto in saucepan over medium heat. Add onion, saute 5 minutes. Stir in rice, followed by 1/2 cup hot broth. When rice has absorbed broth add another 1/2 cup. Continue adding broth in this manner for 5 minutes.
3. Stir in squash and season with salt and pepper. Resume adding broth 1/2 cup at a time until rice has absorbed all liquid (should take about 15 minutes). Remove from heat, and stir in 1 tbs. pesto. Spoon risotto into 6 bowls and top each w/ 1 tsp. pesto.
Number of Servings: 6
Recipe submitted by SparkPeople user CINDYLOU234.
2. Heat 1 tbs spoon pesto in saucepan over medium heat. Add onion, saute 5 minutes. Stir in rice, followed by 1/2 cup hot broth. When rice has absorbed broth add another 1/2 cup. Continue adding broth in this manner for 5 minutes.
3. Stir in squash and season with salt and pepper. Resume adding broth 1/2 cup at a time until rice has absorbed all liquid (should take about 15 minutes). Remove from heat, and stir in 1 tbs. pesto. Spoon risotto into 6 bowls and top each w/ 1 tsp. pesto.
Number of Servings: 6
Recipe submitted by SparkPeople user CINDYLOU234.
Nutritional Info Amount Per Serving
- Calories: 258.6
- Total Fat: 4.5 g
- Cholesterol: 3.3 mg
- Sodium: 568.6 mg
- Total Carbs: 53.1 g
- Dietary Fiber: 3.8 g
- Protein: 5.4 g
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