Butternut Squash and Pine-Nut Risotto

Prep: 15 minutes Cook: 70 minutes

Yield:

Makes 4 servings (serving size: about 1 1/4 cups)

Nutritional Information

Calories 433
Fat 17 g
Satfat 4 g
Monofat 7 g
Polyfat 4 g
Protein 15 g
Carbohydrate 59 g
Fiber 4 g
Cholesterol 13 mg
Iron 1 mg
Sodium 410 mg
Calcium 175 mg

Ingredients

2 1/2 cups (1/2-inch) cubed peeled butternut squash
2 teaspoons plus 1 tablespoon olive oil, divided
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
Cooking spray
1/4 cup pine nuts
4 cups fat-free, less-sodium chicken or vegetable broth
1 cup water
1 1/2 cups thinly sliced onion
1 cup Arborio rice or other short-grained rice
1/2 cup (4 ounces) grated fresh Parmesan
1/2 teaspoon freshly ground black pepper
Additional salt (optional)

Preparation

1. Preheat oven to 450°.

2. Combine squash, 2 teaspoons oil, salt, cumin, and coriander. Place in a single, uncrowded layer on a baking sheet coated with cooking spray; bake at 450° for 20-25 minutes, turning once.

3. Place nuts in a dry skillet over medium-high heat. Cook, stirring frequently, 3 minutes or until lightly browned. Transfer to a plate.

4. Simmer broth and water in a medium saucepan (do not boil). Keep warm over low heat.

5. Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, 6 minutes or until golden brown. Add rice; cook 2 minutes, stirring constantly. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).

6. Remove pot from heat; stir in squash, cheese, and nuts. Season generously with pepper and additional salt, if desired.

Note:

January 2005