Lemony Saffron Kabocha Squash Risotto
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Lemony Saffron Kabocha Squash Risotto calories by ingredient
Introduction
Great for left over cooked squash Great for left over cooked squashNumber of Servings: 4
Ingredients
-
4 C Chicken Broth
2.5T Olive Oil, butter or a combination of the two
1 C Arborio or Carnaroli Risotto Rice
1T Saffron
1/4C White Wine
1C Kabocha Squash, cooked and cubed
2T Lemon Juice
1t Grated Lemon Zest
2T Chopped Parsley
Parmesan Cheese
Salt
Pepper
Directions
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.