BUT­TER­NUT SQUASH RISOTTO

MAKES 4 SERV­INGS

Canadian Living - - Cook & Eat / Quick & Easy -

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.

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