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Butternut Squash Risotto

Heart Healthy Butternut Squash Risotto Recipe

                   
Butternut Squash Risotto
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.
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Ingredients
Recipe yields 8 servings
1 qt low-sodium vegetable broth (gluten free if needed)
2 Tbsp olive oil
1 onion, diced
1 Tbsp chopped garlic
2 Tbsp chopped fresh sage
3 cups peeled, seeded, cubed butternut squash
2 cups Arborio rice
Black pepper to taste
2 Tbsp roasted pine nuts
Fresh chopped parsley or sage, for garnish
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Directions
Step 1

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

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.

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.

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.

Time: 60 minutes
Servings: 8
Calories: 242
Make this for: Gluten Free
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition Info
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Nutrition facts
Serving Size: 1 cup
Per serving:
calories:242
total fat:5g
sat fat:1g
cholesterol:0mg
sodium:280mg
total carb:44g
fibers:2g
proteins:6g

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Heart Healthy Butternut Squash Risotto Recipe
Ingredients
Recipe yields 8 servings
1 qt low-sodium vegetable broth (gluten free if needed)
2 Tbsp olive oil
1 onion, diced
1 Tbsp chopped garlic
2 Tbsp chopped fresh sage
3 cups peeled, seeded, cubed butternut squash
2 cups Arborio rice
Black pepper to taste
2 Tbsp roasted pine nuts
Fresh chopped parsley or sage, for garnish
Directions
Step 1

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

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.

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.

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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