Risotto with Winter Squash
Sweet and tender squash combines wonderfully with sage, onion, and leeks in this creamy risotto. This could be the main dish for a vegetarian dinner.
INGREDIENTS | SERVES 6
- 4 cups fat-free vegetable broth
- 1 tablespoon olive oil
- 3 cups butternut squash, cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup chopped leeks
- 1 teaspoon dried sage leaves
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- 1½ cups Arborio rice
- ¼ cup grated Parmesan cheese
- 1 tablespoon butter
- ¼ cup chopped flat-leaf parsley
Place broth in medium saucepan; place over low heat.
In a large saucepan, heat oil over medium heat. Add squash; cook and stir until squash begins to brown, about 6 to 7 minutes. Add onion, garlic, and leek; cook and stir for 4 to 5 minutes longer until onion is translucent.
Stir in sage, salt, pepper, and rice; cook and stir for 3 minutes longer. Slowly add warm broth, ½ cup at a time, stirring frequently.
When rice is al dente and squash is tender, add the cheese, butter, and parsley, cover, and remove from heat.
Let stand for 5 minutes, then stir and serve immediately.
PER SERVING Calories: 296 | Fat: 6 g | Protein: 4 g | Sodium: 419 mg | Carbohydrates: 25 g | Fiber: 2 g
Risotto is a traditional Italian rice dish and one of the most common ways of cooking rice in Italy. There are many different risotto recipes with different ingredients, but they all use Arborio rice, which is first cooked briefly in butter or olive oil. Then, liquid, usually broth, is added in increments until the rice is fully cooked.