Butternut Risotto
Just recently I tried making my first risotto, an Italian style of cooking rice that incorporates the sauce into the rice making a creamy dish. This version uses a winter squash that is now available. I've tried to include detailed directions for those who haven't tried to make risotto before. It isn't hard but does require paying periodic attention to the pot on the stove.
Butternut Risotto served here with grilled chicken sausages and green salad with grapefruit.
1 small butternut squash (yield about 1 1/2 to 2 cups)
1 1/2 cups vegetable broth
1/2 T. canola oil
3/4 cups short-grain white rice (such as Arborio)
1/4 cup dry white wine
1 t. lemon juice
salt and pepper to taste
2 T. Parmesan cheese (optional)
1. Peel the squash, slice in half and remove the seeds and fibers, dice into approximately 1/2" square pieces.
2. Heat the broth to near boiling either in the microwave or in a small pan on the stove. Keep it simmering throughout the cooking process.
3. In a medium-sized pot, over low medium heat, heat the oil.
4. Add the rice and stir to coat. Allow rice to cook and brown about 1 minute.
5. Stir in the wine. Stir until it is absorbed.
6. Add the squash cubes and 1/2 cup of hot broth.
7. Stir and allow the rice and squash to cook until the liquid is absorbed.
8. Add another 1/2 cup of broth and continue the process, stirring frequently for a total of 25 minutes cooking time, and adding hot broth as needed to keep the rice moist.
9. When the liquid has been absorbed and the squash is tender, remove the pan from the heat. Stir in the lemon juice, cheese, and salt and pepper. Cover and let the risotto rest for 5 minutes before serving.
Serves three. Approximately 290 calories per serving, with 5 grams fat, 9 grams protein, 2 grams fiber, and 47 grams carbohydrate.
Just recently I tried making my first risotto, an Italian style of cooking rice that incorporates the sauce into the rice making a creamy dish. This version uses a winter squash that is now available. I've tried to include detailed directions for those who haven't tried to make risotto before. It isn't hard but does require paying periodic attention to the pot on the stove.
Butternut Risotto served here with grilled chicken sausages and green salad with grapefruit.
1 1/2 cups vegetable broth
1/2 T. canola oil
3/4 cups short-grain white rice (such as Arborio)
1/4 cup dry white wine
1 t. lemon juice
salt and pepper to taste
2 T. Parmesan cheese (optional)
1. Peel the squash, slice in half and remove the seeds and fibers, dice into approximately 1/2" square pieces.
2. Heat the broth to near boiling either in the microwave or in a small pan on the stove. Keep it simmering throughout the cooking process.
3. In a medium-sized pot, over low medium heat, heat the oil.
4. Add the rice and stir to coat. Allow rice to cook and brown about 1 minute.
5. Stir in the wine. Stir until it is absorbed.
6. Add the squash cubes and 1/2 cup of hot broth.
7. Stir and allow the rice and squash to cook until the liquid is absorbed.
8. Add another 1/2 cup of broth and continue the process, stirring frequently for a total of 25 minutes cooking time, and adding hot broth as needed to keep the rice moist.
9. When the liquid has been absorbed and the squash is tender, remove the pan from the heat. Stir in the lemon juice, cheese, and salt and pepper. Cover and let the risotto rest for 5 minutes before serving.
Serves three. Approximately 290 calories per serving, with 5 grams fat, 9 grams protein, 2 grams fiber, and 47 grams carbohydrate.
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