Creamy Butternut Squash Risotto Recipe
Servings: 1
Ingredients
- 5 1/2 c. warm vegetable broth, up to 6
- 1 med onion, minced
- 1 x clove garlic, chopped
- 2 c. uncooked Arborio rice
- 1/4 c. white wine
- 2 1/2 c. peeled diced butternut squash, 1-inch dice
- 1 Tbsp. chopped fresh rosemary
- 1/4 c. grated Parmesan cheese, (optional) Salt and freshly grnd pepper to taste
Directions
- 6 SERVINGS DAIRY-FREE
- In small saucepan, bring broth just to a simmer over medium-low heat.
- While broth is heating, coat large saucepan with nonstick cooking spray, heat pan over medium heat. Add in onion and garlic and cook, stirring often, till beginning to brown, about 5 min.
- Add in rice and stir constantly 1 minute. Add in wine and stir till almost completely absorbed, 1 minute. Add in 1/2 c. of warm broth to rice and cook, stirring constantly, till liquid is almost completely absorbed. Add in another 1/2 c. broth and cook, stirring constantly, till liquid is almost completely absorbed. Stir in squash and continue adding broth 1/2 c. at a time, making sure which most of the liquid is absorbed before adding more.
- Remove pan from heat when about 1/2 c. liquid remains. Start checking doneness by biting into a grain of rice- it should be hard but render.
- (Timing from first to last addition of broth is 25 to 30 min.) Stir in rosemary, Parmesan cheese if you like and salt and pepper. Serve warm.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2145g | |
| Calories 1759 | |
| Calories from Fat 91 | 5% |
| Total Fat 10.5g | 13% |
| Saturated Fat 5.34g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 5592mg | 233% |
| Potassium 1737mg | 50% |
| Total Carbs 361.57g | 96% |
| Dietary Fiber 13.8g | 46% |
| Sugars 22.81g | 15% |
| Protein 40.39g | 65% |
