Butternut Risotto

Bright orange squash makes an Italian risotto that's a great side dish in the fall or winter.

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  • Makes: 8 servings
  • Prep: 20 mins
  • Cook: 25 mins

Butternut Risotto

Directions

  1. 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.
  2. 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.)
  3. 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.
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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
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