Bright orange squash makes an Italian risotto that's a great side dish in the fall or winter.
- Makes: 8 servings
- Prep: 20 mins
- Cook: 25 mins
cups reduced-sodium chicken broth
tablespoons olive oil
cloves garlic, minced
pound butternut squash, peeled, seeded, and cut into 1/4- to 1/2-inch cubes (about 3 cups)
cups arborio rice
teaspoon thread saffron, crushed, or ground turmeric
tablespoons butter or margarine
- In a medium saucepan bring broth to boiling. Cover and reduce heat until broth just simmers. Meanwhile, in a large nonstick skillet heat oil over medium heat. Add garlic; cook and stir for 15 seconds. Add squash and rice; cook and stir 1 minute more.
- Slowly and carefully add 1/2 cup of the hot broth and the saffron or turmeric to rice mixture, stirring constantly. Continue to cook and stir over medium heat until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed, but mixture is creamy. (This should take about 25 minutes total.)
- Remove from heat; stir in butter or margarine, the 2 tablespoons cheese, and the pepper. Spoon into a serving bowl. Sprinkle with additional finely shredded Parmesan cheese, if desired. Makes 8 to 10 servings.
Nutrition Facts (Butternut Risotto)
- Per serving:
- 183 kcal cal.,
- 7 g fat
- (3 g sat. fat,
- 3 g monounsatured fat),
- 10 mg chol.,
- 440 mg sodium,
- 27 g carb.,
- 1 g fiber,
- 1 g sugar,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet