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SIDE
DISHES - RICE and POTATO
Butternut Squash Risotto
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Butternut
Squash Risotto |
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Easy fall
dinner...
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4
cups |
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low-sodium chicken broth |
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2
Tbs |
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olive oil |
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1
large |
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yellow onion, finely chopped |
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½
tsp |
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kosher salt |
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¼
tsp |
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black pepper |
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2
Tbs |
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finely chopped fresh sage |
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1
small |
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butternut squash- peeled, seeded, and
grated (about 4 cups) |
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1
large |
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clove garlic, finely chopped |
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1½
cups |
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Arborio rice |
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1
cup |
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dry
white wine |
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½
cup |
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(2
ounces) grated Parmesan cheese |
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Warm the
broth in a small saucepan over low heat.
Meanwhile, heat the oil in a large saucepan over
medium heat. Add the onion, salt and pepper and
cook for 4 minutes. Add the sage and cook for 1
minute. Add squash and garlic and cook until the
squash begins to soften, about 3 minutes. Add
rice and cook, stirring constantly, for 3
minutes. Add the wine and cook, stirring
frequently, until the liquid is absorbed, about
3 minutes. Add the broth, ½ cup at a time,
stirring occasionally and waiting until it is
absorbed before adding more. It should take
about 30 minutes for all of the broth to be
absorbed. Remove from heat and stir in the
Parmesan. Spoon into individual bowls. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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504.29 |
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Calories From Fat (19%) |
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98.03 |
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% Daily Value |
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Total Fat
10.77g |
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17% |
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Saturated Fat 3.18g |
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16% |
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Cholesterol
11.00mg |
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4% |
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Sodium
834.27mg |
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35% |
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Potassium
811.80mg |
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23% |
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Carbohydrates
78.09g |
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26% |
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Dietary Fiber 4.35g |
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17% |
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Sugar 4.81g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
73.74g |
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Protein
14.19g |
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28% |
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WW Points 10 |
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Cooking Tips |
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*To grate butternut
squash, rub peeled squash against the large holes of a
box grater, or roughly chop it, then pulse it in a food
processor. |
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Recipe Source |
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Real Simple |
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