Squash Risotto

The traditional Italian technique to produce a creamy consistency in this vegetable risotto is to repeatedly add liquid slowly to the rice and stir until it is absorbed.

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  • Makes: 6 side-dish
  • Start to Finish: 50 mins

Squash Risotto

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Directions

  1. In a covered large saucepan cook squash over medium heat in a small amount of boiling water about 10 minutes or until just tender. Drain and remove from pan; set aside.
  2. In the same saucepan, cook mushrooms and onion in hot oil until tender. Stir in rice. Cook and stir for 5 minutes.
  3. In another saucepan bring water, bouillon granules, and hot pepper sauce to boiling. Reduce heat and simmer. Slowly add 1 cup of the bouillon mixture to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add 1-1/2 cups more bouillon mixture, 1/2 cup at a time, stirring constantly until the broth has been absorbed. (This should take about 15 minutes.)
  4. Stir squash and remaining bouillon mixture into rice mixture. Cook and stir gently until rice is slightly creamy and just tender. Stir in cheese. Spoon into serving bowl. Makes 6 side-dish servings.
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Nutrition Facts (Squash Risotto)

  • Per serving:
  • 212 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 7 mg chol. ,
  • 450 mg sodium ,
  • 30 g carb. ,
  • 1 g fiber ,
  • 7 g pro.
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