Squash Risotto

Squash Risotto Image by: Squash Risotto Author: Canadian Living

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: October 2010

Ingredients

  • 3 cups sodium-reduced chicken broth
  • 3 cups vegetable broth
  • 1 butternut squash (1 lb/500 g)
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 1 clove garlic minced
  • 1 tablespoon chopped fresh sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cup arborio rice
  • 1/2 cup white wine
  • 1/2 cup grated parmesan cheese
  • 1 tablespoon butter

Method

In saucepan, cover and bring broth and 2 cups (500 mL) water to simmer over medium heat; reduce heat to low and keep warm. Meanwhile, peel and cube squash to make 4 cups (1 L).

In large saucepan, heat oil over medium heat; fry squash, onion, garlic, sage, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.

Stir in rice to coat. Add wine; cook, stirring constantly, until no liquid remains.

Add 1 cup (250 mL) of the warm broth; simmer until absorbed. Continue adding broth, 1 cup (250 mL) at a time and stirring constantly, until all liquid is absorbed and rice is creamy and tender, about 18 minutes total.

Stir in cheese and butter; cook, stirring, until creamy, about 2 minutes.

Nutritional facts Per each of 6 servings: about

  • Sodium 538 mg
  • Protein 9 g
  • Calories 318.0
  • Total fat 9 g
  • Potassium 270 mg
  • Cholesterol 12 mg
  • Saturated fat 3 g
  • Total carbohydrate 49 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 72.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Squash Risotto

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