Butternut Squash Risotto
From Dr. Rosati's Cooking Class
Ingredients:
3 tablespoons extra virgin olive oil
1 onion, chopped
2 cups arborio rice
1 cup dry white wine
6 cups vegetable stock (no salt added)
1 butternut squash, baked, peeled and chopped
1 cup Parmigiano Reggiano cheese, grated
1/4 cup parsley, chopped (to be added after sauce; see below)
Directions:
Heat the stock.
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook, stirring, until the onion is soft. Add the rice, stir, and cook 3 minutes. Add the wine and cook until the wine is almost gone. Add the stock just to cover the rice and cook, stirring, until the stock is almost completely absorbed. Continue adding stock, stirring and cooking in this manner until the rice is tender.
Stir in the butternut squash and Parmigiano Reggiano and cook for another 1 to 2 minutes. Add parsley and serve.
Yield: 8 servings
Nutrition Information: Each serving contains approximately: Calories 290, Fat calories 74, Fat 8g, Saturated fat 3g, cholesterol 8mg, Protein 8g, Carbohydrate 46g, Dietary fiber 3g, Sodium 63mg.
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