Butternut Squash Risotto a perfect dish for fall meals

By jeaninemg

In her trademark style, Krieger makes recipes healthier by
adding flavorful fruits, vegetables and whole grains and cutting
out unnecessary sugar and fat.

By cutting out the butter traditionally stirred in at the end,
and instead adding a cup of pureed butternut squash, she
substantially cut down on the dish’s saturated fat and cholesterol
while increasing fiber — and the recipe is so delicious and creamy
no one would ever call it a “diet” version. The warm flavors of
squash and fresh sage make this the perfect dish for fall.

Ingredients

• 5 cups low-sodium vegetable or chicken
• broth
• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 1-1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1 cup pureed butternut squash (one 10-ounce package
• frozen butternut squash puree, thawed)
• 2 tablespoons chopped fresh sage
• 1/2 cup freshly grated parmesan cheese (1-1/2
• ounces)
• 1/2 teaspoon salt, plus more to taste
• Freshly ground black pepper to taste

Details

Servings 4
Preparation time 15mins
Cooking time 55mins
Adapted from theindependent.com

Preparation

Step 1

Heat broth in a pan on the stove until it is hot but not
boiling. Reduce heat to low and cover to keep warm. Heat oil in a
large saucepan over medium heat. Add onion and cook, stirring,
until softened but not browned, 6 to 8 minutes. Add the rice and
cook, stirring for 1 minute. Add the wine and simmer until it is
absorbed, stirring constantly, about 2 minutes.

Add 1/2 cup of hot broth and simmer over medium heat, stirring
frequently, until it is absorbed. Repeat with remaining broth, 1/2
cup at a time, allowing each addition to be absorbed before adding
more, about 30 minutes total. When all the broth is incorporated
and the rice is tender and creamy, add squash, sage, all but 2
tablespoons of cheese, salt and pepper. Season with additional salt
to taste. Serve immediately, garnished with remaining cheese.

Makes 4 (1-1/2 cup) servings.

Freeze this in one-cup portions and use it as the start of an
easy side dish or to make a quick vegetable soup. You can also fold
it into cooked polenta or risotto, or add some to macaroni and
cheese or lasagna.

Preheat oven to 375 degrees F.

Wash and dry a medium butternut squash. Cut it in half,
vertically, and remove seeds. Place squash halves skin side up on a
cutting board. Using small knife, make about a dozen 1/2-inch slits
about 1-inch deep into skin of each squash half. Rub the two halves
with olive oil, inside and out. Sprinkle with kosher salt.

Place squash halves skin side up on a rimmed baking sheet. Bake
for about 45 minutes, adding 1/2 cup of water to baking sheet
around the 20-minute mark. The squash is done when flesh feels very
soft beneath skin.

Makes 3 to 4 cups of pureed squash.