Try this simply sweet butternut squash risotto recipe as an entrée or a creative side dish.
Use vegetable broth instead of chicken broth for a vegetarian option.
What you will need:
- 1 qt low-sodium vegetable broth (gluten free if needed)
- 2 Tbsp olive oil1 onion, diced
- 1 Tbsp chopped garlic
- 2 Tbsp chopped fresh sage
- 3 cups peeled, seeded, cubed butternut squash
- 2 cups Arborio rice
- Black pepper to taste
- 2 Tbsp roasted pine nuts
- Fresh chopped parsley or sage, for garnish
In a saucepan, bring broth to a simmer. Reduce heat to low.
In a deep skillet, heat olive oil over medium heat until hot. Add the onion and sauté until softened, about 2 to 3 minutes. Add the garlic and sage and sauté for another 2 minutes. Add squash and cook for 1 minute, stirring. Add rice and stir until it is opaque, about 3 minutes. Add 1 cup of the simmering broth and stir until broth is absorbed.
Reduce heat to low. Continue to add broth, about 1/4 cup at a time, until the rice kernels are al dente (just tender), about 20 to 25 minutes.
If additional liquid is needed to cook rice, add water in 1/4-cup intervals until rice is cooked. Add pepper to taste. Serve immediately, sprinkled with pine nuts and parsley or sage.
Saturated Fat: 1g
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Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD