Butternut squash and tomato risotto

Butternut squash and tomato risotto
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 256.6
  • Total Fat: 7.6 g
  • Cholesterol: 9.9 mg
  • Sodium: 487.8 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 4.3 g
  • Protein: 8.6 g

View full nutritional breakdown of Butternut squash and tomato risotto calories by ingredient
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Introduction

This butternut squash and tomato risotto recipe is a low fat twist on an Italian classic. Adapted from a recipe by Rosemary Conley. This butternut squash and tomato risotto recipe is a low fat twist on an Italian classic. Adapted from a recipe by Rosemary Conley.
Number of Servings: 4

Ingredients

    1 tablespoon extra virgin olive oil
    1 medium onion, finely chopped
    2 garlic cloves, crushed
    1 1/2 cups diced butternut squash OR pumpkin
    1 cup white risotto rice
    1 small red chilli, sliced
    9 cups vegetable stock
    1 cup puréed tomatoes
    dash of freshly ground black pepper
    1/2 cup Parmesan (or vegetarian equivalent) cheese, to garnish

Directions

1. Heat the oil in a non-stick pan and fry the onion and garlic until soft.
2. Add the butternut squash (or pumpkin), rice and chilli and gradually stir in the stock. Each time the stock is absorbed, stir in a little more.
3. Repeat until all the stock has been absorbed.
4. Add the puréed tomatoes to the pan, season with black pepper and continue cooking until the rice is fully cooked.
5. Transfer to serving plates and garnish with the cheese.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user DOOBRIE.

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