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Butternut Risotto

Yield 6 servings (serving size: 1 1/3 cups)

Ingredients

  • 4 cups low-salt chicken broth
  • 1 1/3 cups water
  • 1 small leek, trimmed and cut in half lengthwise
  • 1 tablespoon olive oil
  • 1 cup thinly sliced celery
  • 1 1/2 cups uncooked Arborio or other short-grain rice
  • 1 tablespoon thinly sliced fresh sage
  • 1/3 cup dry white wine
  • 4 cups (1/2-inch) cubed peeled butternut or other winter squash (about 2 pounds)
  • 1/2 teaspoon salt
  • 1/3 cup grated fresh Parmesan cheese
  • 2 teaspoons lemon juice
  • 1/4 teaspoon white pepper

Nutrition Information

  • calories 305
  • caloriesfromfat 17 %
  • fat 5.7 g
  • satfat 1.9 g
  • monofat 2.6 g
  • polyfat 0.5 g
  • protein 8.7 g
  • carbohydrate 53.4 g
  • fiber 2.3 g
  • cholesterol 5 mg
  • iron 3.7 mg
  • sodium 394 mg
  • calcium 151 mg

How to Make It

  1. Bring chicken broth and water to a simmer in a saucepan (do not boil). Keep the broth warm over low heat.

  2. Cut leek crosswise into thin slices. Heat oil in a large saucepan over medium heat. Add leek and celery, and sauté 2 minutes. Add rice and sage, and sauté 1 minute. Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1/2 cup broth mixture, squash, and salt, and cook until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly, and cook until each portion of broth mixture is absorbed before adding the next (about 20 minutes). Stir in Parmesan cheese, lemon juice, and pepper.