- Calories 433
- Fat 17g
- Satfat 4g
- Monofat 7g
- Polyfat 4g
- Protein 15g
- Carbohydrate 59g
- Fiber 4g
- Cholesterol 13mg
- Iron 1mg
- Sodium 410mg
- Calcium 175mg
Butternut Squash and Pine-Nut Risotto
Prep: 15 minutes Cook: 70 minutes
How to Make It
Step 1
Preheat oven to 450°.
Step 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.
Step 3
Place nuts in a dry skillet over medium-high heat. Cook, stirring frequently, 3 minutes or until lightly browned. Transfer to a plate.
Step 4
Simmer broth and water in a medium saucepan (do not boil). Keep warm over low heat.
Step 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).
Step 6
Remove pot from heat; stir in squash, cheese, and nuts. Season generously with pepper and additional salt, if desired.
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Chiccook's Review
Very good! I did make a few changes. I used 1/2 tsp of each of the cumin and coriander. Also, used some white wine with the water and instead of slicing the onion, I chopped it. We loved it.
ArthurP's Review