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Butternut Squash Risotto




Source of Recipe


Better Homes and Gardens Mag.


List of Ingredients




5 cups low sodium Chicken broth
1 T. olive oil
1 medium onion, finely chopped
1 1/2 cup aborio rice
1/2 cup dry white wine
1 10 ounce pkg. frozen butter nut squash puree, thawed
2 T. chopped fresh sage
1/2 cup shredded parmesan cheese
salt and pepper to taste


Recipe



1. In a medium saucepan heat broth until hot but not boilng. Reduce heat to low, cover to keep warm.

2. In a large saucepan heat oil over med. heat. Add onion. Cook and stir for 6-8 minutes until softened but not browned. Add rice: cook and stir for1 minute. Add wine and simmer about 2 minutes, stirring constantly, until it is absorbed.

3. Add 1/2 cup of the hot broth. Simmer over medium heat, stiring frequently, until it is absorbed. Repeat with the remaining broth. When all the broth is incorporated and the rice is tender and creamy, add the squash, sage, and all but 2 T. of the graded cheese, salt and pepper. Garnish with reserved cheese, Serve immediately.

Makes 4 servings.



each serving- 450 colories

7 g. fat, 10 mg chol., 70g. carb, 3 g. fiber, 11 g. pro.

To make it vegetarian, use vegetable broth.