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Butternut Squash "Risotto"




Source of Recipe


southbeachdiet






List of Ingredients



• 1 tablespoon extra-virgin olive oil
  
• 1/2 small onion, finely chopped
  
• 1 clove garlic, minced
  
• 1/2 cup long-grain brown rice
  
• 2 cups reduced-sodium chicken broth, divided
  
• 1 package (10 ounces) frozen butternut or winter squash
  
• 2 tablespoons nonfat half-and-half
  
• 1 teaspoon finely minced fresh sage
  
• 1/4 cup grated Parmesan cheese
  
• Salt and black pepper
  






Instructions



1. Warm oil in medium nonstick saucepan over medium-low heat. Add onion and garlic; cook 2 minutes, until softened, stirring often. Add rice; stir to coat. Add 1 1/2 cups broth; bring to a simmer. Reduce heat to a very low; cover and cook 35 to 40 minutes, until liquid is absorbed and rice is tender.
   
   
2. Meanwhile, cook squash according to package directions.
   
3. Add squash and remaining 1/2 cup broth to rice, still over low heat. Stir slowly for about 5 minutes, until broth is incorporated. Stir in half-and-half and sage. Keep stirring, adding broth if necessary, until of desired consistency. Season with salt and pepper to taste. Serve hot, garnished with cheese.
   






Final Comments


Serves 2