Butternut Risotto

recipe

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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

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.

Note:

November 1997
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