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butternut squash risotto

Photography - Bill Nellans

Food Stylist - Jennifer Nellans

Butternut Squash Risotto

Serves 6

 

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
optional: 1/4 tsp. kosher salt
1/4 tsp. black pepper
1 butternut squash (about 1 pound), cut into 1/4-inch pieces
2 cloves garlic, chopped
1 cup Arborio rice
1 cup dry white wine
3 1/2 cups water
1/2 cup Parmesan, grated
2 tsp. fresh oregano, chopped

 

Directions

Heat the oil in a large saucepan over medium heat. Add the onion, salt and pepper. Stir occasionally, until soft, 4 to 6 minutes. Add the butternut squash and garlic and cook, stirring occasionally, for 2 minutes.

 

Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed.

 

Add ¾ cup of water at a time, and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed. Stir in the Parmesan and oregano.


Tip: For a slightly different flavor, substitute 2 sweet potatoes for the butternut squash, or use some of each.

 

Nutritional information (per serving):

250 calories, 7 g fat, 2 g saturated fat, 7 mg cholesterol, 36 g carbohydrate, 18 g protein, 3 g fiber, 350 mg sodium

 

 

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