Butternut Squash "Risotto"
Source of Recipe
WW Community
Recipe Introduction
Nutritional Information:
380 calories
15 total fat (5 g sat)
15 mg cholesterol
52 g carbohydrate
16 g protein
6 g fiber
350 mg sodium
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
Recipe
Cut prep time and effort by using frozen squash, which microwaves in minutes. Substituting brown rice for the usual arborio rice adds fiber and heartiness.
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.
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