Squash Risotto
165 people added this to their Recipe Box
Squash RisottoVisit www.canadianliving.com for full recipe details.2 user reviews.
Squash Risotto
Photography by Edward Pond
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 318318 cal |
| pro | 9 g9g pro |
| total fat | 9 g9g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 49 g49g carb |
| fibre | 2 g2g fibre |
| chol | 12 mg12mg chol |
| sodium | 538 mg538mg sodium |
| potassium | 270 mg270mg potassium |
| % RDI: | - |
| calcium | 1212 calcium |
| iron | 66 iron |
| vit A | 7272 vit A |
| vit C | 1717 vit C |
| folate | 88 folate |
- Preparation time: 10 minutes
- Cook time : 25 minutes
- Total time : PT35M
Ingredients
- 3 cups sodium-reduced chicken broth 3 cups sodium-reduced chicken broth or vegetable broth
- 1 butternut squash , (1 lb/500 g)1 butternut squash, (1 lb/500 g)
- 2 tbsp olive oil 2 tbsp olive oil
- 1 onion , chopped1 onion, chopped
- 1 clove garlic , minced1 clove garlic, minced
- 1 tbsp chopped fresh sage 1 tbsp chopped fresh sage
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1-1/2 cups arborio rice 1-1/2 cups arborio rice
- 1/2 cup white wine 1/2 cup white wine
- 1/2 cup grated parmesan cheese 1/2 cup grated parmesan cheese
- 1 tbsp butter 1 tbsp butter
Preparation
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.
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.
Source : Canadian Living Magazine: October 2010
- Keywords : Fall; Dinner; Squash; Onions; Garlic; Rice; Chicken broth/stock; Parmesan; Simmer; 400 calories;
Related content
-
Potiron Bisque
At the restaurant, an oval of mascarpone cheese, a drizzle of maple syrup and a pea tendril show...
-
Slow Cooker Creamy Mushroom Chicken Stew
Dried mushrooms develop rich, earthy flavours in the slow cooker. Dried chanterelles are light...
-
Chipotle Chicken With Rice and Beans
If your family likes it spicy, increase the chipotle chili to taste. Concerned about sodium?...
-
Stout-Braised Bison Short Ribs
Chef Shelley Robinson, owner of Baker Creek Bistro in Lake Louise, shared this hearty dish made...
