Heart Healthy Butternut Squash Risotto

(5.0)
By Judy Capodanno
Published 2/7/2022
Dietitian Reviewed: Jane Schwartz, RDN, CLT
Approved for These Diets:
Heart Healthy | Gluten Free | Diabetic | Vegan | Vegetarian
Heart Healthy Butternut Squash Risotto
Photo Credit: Baldwin Publishing Staff Photographer

Try this simply sweet butternut squash risotto recipe as an entrée or sophisticated side dish. Use vegetable broth instead of chicken broth for a vegetarian (and heart-healthy) option.

Total Time
60 minutes
Servings
8
Calories
242
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Ingredients

Recipe yields 8 servings

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Helpful How-To Video

How to Make Butternut Squash Risotto

  1. Step 1

    In a saucepan, bring broth to a simmer. Reduce heat to low.

  2. Step 2

    In a deep skillet, heat olive oil over medium heat until hot. Add the onion and sauté until softened, about 2 to 3 minutes. Add the garlic and sage and sauté for another 2 minutes. Add squash and cook for 1 minute, stirring. Add rice and stir until it is opaque, about 3 minutes. Add 1 cup of the simmering broth and stir until broth is absorbed.

  3. Step 3

    Reduce heat to low. Continue to add broth, about 1/4 cup at a time, until the rice kernels are al dente (just tender), about 20 to 25 minutes.

  4. Step 4

    If additional liquid is needed to cook rice, add water in 1/4-cup intervals until rice is cooked. Add pepper to taste. Serve immediately, sprinkled with pine nuts and parsley or sage.

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Nutrition Facts

Serving Size:
1 cup

242
Calories
5
g
Fat
0
mg
Cholesterol
280
mg
Sodium
44
g
Carbs
1
g
Sat. Fat
2
g
Fiber
6
g
Protein
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