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Butternut Squash Risotto

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Butternut Squash Risotto
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4
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Ingredients

4
cups vegetable broth
1
tablespoon olive oil
1
medium onion, chopped (1/2 cup)
2
cups ready-to-use cubed fresh butternut squash (from 16-oz package)
1/4
cup dry white wine or vegetable broth
1
cup uncooked Arborio or regular long-grain rice
1
tablespoon garlic-and-herb seasoning
1
cup grated Parmesan cheese
1
bag (4 1/2 oz) fresh baby spinach leaves

Directions

  • 1 In 1 1/2 quart saucepan, heat vegetable broth over medium-high heat just until simmering. Keep liquid at a simmer while preparing risotto.
  • 2 Meanwhile, in 5-quart Dutch oven, heat oil over medium-high heat. Cook onion and squash in oil 3 minutes, stirring occasionally, just until onion starts to soften. Add wine; cook until liquid is almost completely evaporated. Stir in rice and 1 teaspoon of the garlic-and-herb seasoning; cook 2 minutes, stirring frequently, until light brown.
  • 3 Stir in 1 cup hot broth. Cook uncovered about 3 minutes, stirring frequently, until broth is absorbed; repeat with 2 more cups broth, adding 1 cup at a time. Stir in remaining 1 cup broth. Cook about 3 minutes longer, stirring frequently, until rice is just tender and mixture is creamy. Stir in remaining 2 teaspoons garlic-and-herb seasoning, the cheese and spinach just until spinach wilts. Serve immediately.
Tips  

Many grocery and warehouse stores sell packages of ready-to-use cut-up butternut squash, which really saves on prep time. If this product is not available, a 1 1/4-lb butternut squash, peeled, seeded and cubed will yield about 2 cups.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
100
)
Daily Value
Total Fat
11g
17%
(
Saturated Fat
5g
26%
,
Trans Fat
0g
)
Cholesterol
20mg
6%
Sodium
1740mg
72%
Potassium
480mg
14%
Total Carbohydrate
54g
18%
(
Dietary Fiber
2g
10%
,
Sugars
7g
)
Protein
15g
Daily Value*:
Vitamin A
210%
210%
Vitamin C
15%
15%
Calcium
40%
40%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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