BUTTERNUT SQUASH RISOTTO
Ingredients:
3 cups butternut squash, cubed
1 cup brown rice, dry or Arborio
1 tablespoon butter
2 tablespoons onion, chopped
4 cups chicken broth, light, fat free, reduced sodium
2 teaspoon garlic, minced
1/2 teaspoon ground sage
1/2 teaspoon dried rosemary
1/3 cup parmesan cheese, grated
1/2 cup half and half, fat free
1/4 teaspoon salt
1/2 teaspoon black pepper.
Directions:
1. Melt butter in saucepan and add squash cubes, garlic and onion. Season with salt and pepper. Cook, stirring often, until edges are softened.
2. Add rice and stir. Add 1/2 cup broth and stir until liquid has almost evaporated.
3. Add rest of broth and herbs and continue stirring often until liquid is absorbed, about 20 minutes.
4. Stir in half and half and parmesan. Heat through.
Serves 6
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Nutrition Facts |
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| Serving Size: ½ Cup |
% Daily Value |
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| Calories 220 Calories from fat: 45 | |||
| Total Fat 5g |
8% |
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| Saturated Fat 2.5g |
13% |
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| Cholesterol 15mg |
5% |
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| Sodium 510mg |
21% |
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| Total Carbohydrate 35g |
12% |
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| Dietary Fiber 3g |
12% |
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| Sugars 3g |
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| Protein 6g |
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| Vitamin A 150% Vitamin C 25% | |||
| Calcium 15% Iron 6% | |||
| Percent Daily Values are based on a 2,000 calorie diet. | |||
Tags: butternut squash recipes, how to cook butternut squash, risotto recipes, vegetable risotto