This elegant yet earthy risotto serves six as a main course or eight as an appetizer. Add a sprinkle of truffle oil or Parmesan cheese for flair.
- Portion size 6 servings
- Credits : Canadian Living Magazine: December 2006
- 3 cups sodium-reduced chicken stock
- 1 butternut squash
- 2 tablespoons extra-virgin olive oil
- 1 onion chopped
- 1 clove garlic minced
- 1 tablespoon chopped fresh sage
- 1/4 teaspoon each salt
- 1/4 teaspoon each pepper
- 1 1/2 cup arborio rice
- 1/2 cup white wine sodium-reduced chicken stock or vegetable stock
- 1 1/4 cup prepared chestnuts quartered
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon butter
MethodIn saucepan, cover and bring stock 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 shallow saucepan, heat oil over medium-high heat; fry squash, onion, garlic, sage, salt and pepper, stirring often, until onion is light golden, about 12 minutes.
Stir in rice until well coated, about 3 minutes. Stir in wine; cook, stirring constantly, until liquid is absorbed. Stir in chestnuts and 1 cup (250 mL) of the warm stock mixture; simmer until stock is absorbed. Continue adding stock mixture, 1 cup (250 mL) at a time and stirring constantly, until all liquid is absorbed and rice is creamy and tender, about 20 minutes total.
Stir in cheese, parsley and butter; cook, stirring, until creamy but still fluid, about 2 minutes.
Nutritional facts Per serving: about
- Sodium 554 mg
- Protein 10 g
- Calories 369.0
- Total fat 10 g
- Cholesterol 13 mg
- Saturated fat 4 g
- Total carbohydrate 60 g
- Iron 11.0
- Folate 16.0
- Calcium 14.0
- Vitamin A 73.0
- Vitamin C 37.0