BUTTERNUT SQUASH RISOTTO

MAKES 4 SERVINGS

1 454 g pkg cubed peeled butternut squash, cut in ½-inch cubes, divided 3 tbsp olive oil, divided pinch each salt and pepper 1 900 ml pkg vegetable broth 1 onion, finely chopped 2 cloves garlic, minced 2 tsp chopped rosemary, thyme or sage 1½ cups arborio rice ½ cup white wine ½ cup finely grated Parmesan cheese (approx) 3 tbsp crumbled goat cheese (optional)

Preheat oven to 425°F. Line baking sheet with parchment paper.

Reserve 1½ cups of the squash. Toss remaining squash with 2 tsp of the oil; sprinkle with salt and pepper. Spread over prepared pan; roast until browned and softened, 15 to 17 minutes.

Meanwhile, in saucepan, heat broth with 1 cup water over medium heat until hot; reduce heat to low.

Meanwhile, in separate saucepan, heat remaining oil over medium heat; cook onion, stirring, until softened, about 5 minutes. Stir in reserved 1½ cups squash, garlic and rosemary; cook for 1 minute. Stir in rice to coat. Add wine; cook, stirring constantly, until no liquid remains. Add 1 cup of the broth mixture; simmer until absorbed. Continue adding broth, 1 cup at a time and stirring constantly, until all liquid is absorbed and rice is creamy and tender, about 18 minutes.

Stir in Parmesan and goat cheese (if using) until creamy, about 30 seconds. Divide among 4 bowls; arrange roasted squash over top and sprinkle with more Parmesan, if desired.

PER SERVING

about 508 cal, 11 g pro, 12 g total fat (2 g sat. fat), 84 g carb (5 g dietary fibre, 6 g sugar), 3 mg chol, 657 mg sodium, 817 mg potassium. % RDI: 13% calcium, 16% iron, 89% vit A, 50% vit C, 19% folate.