Butternut Squash and Pine-Nut Risotto

2 Reviews
ADD YOUR REVIEW
Yield
Makes 4 servings (serving size: about 1 1/4 cups)
January 2005
RECIPE BY Health

Prep: 15 minutes Cook: 70 minutes

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)

Nutritional Information

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

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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

ArthurP's Review

Chiccook
January 31, 2010
Great recipe. Followed recipe with these adjustments: used a squash that I already had roasted so I didn't need the full 20-25 minutes, I diced the onion, and I used half veg broth and half chicken broth with a splash of white wine. There are just 2 of us, so we had plenty of leftovers for another dinner this week. I will definitely make again, but will increase the amount of cumin and coriander for more flavor like the other reviewer.

Chiccook's Review

ArthurP
February 28, 2009
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.
© Copyright . All rights reserved. Printed from https://www.myrecipes.com