Butternut Squash Risotto

I found this recipe in the January 2012 issue of Better Homes and Gardens.  I actually used farro when I made it, as a lower-carb alternative.  Farro is one of my favorite whole grains, and I use it a lot as a rice alternative.  I also added some rough-chopped toasted pecans for texture.  It turned out hearty and delicious-a perfect fall dish!

(click here for link to printable recipe)

 

 

 

 

 Ingredients

 5 cups low-sodium vegetable or chicken broth
1 tablespoon olive oil
1 medium onion, finely diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 cup pureed butternut squash *
2 tablespoons chopped fresh sage
1/2 cup freshly grated Parmesan cheese (1 1/2 ounces)
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper to taste

Preperation

Heat the broth in a pan on the stove until it is hot but not boiling. Reduce the heat to low and cover to keep warm.

Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, until softened but not browned, 6 to 8 minutes. Add the rice and cook, stirring for 1 minute. Add the wine and simmer until it is absorbed, stirring constantly, about 2 minutes.

Add 1/2 cup of the hot broth and simmer over medium heat, stirring frequently, until it is absorbed. Repeat with the remaining broth, 1/2 cup at a time, allowing each addition to be absorbed before adding more, about 30 minutes total. When all the broth is incorporated and the rice is tender and creamy, add the squash, sage, all but 2 tablespoons of the cheese, the salt, and pepper. Season with additional salt to taste. Serve immediately, garnished with the reserved cheese.

Makes 4 servings
Serving size 1 1/2 cups

 *To Make Butternut Squash Puree

Wash and halve lengthwise a 1 1/2-pound butternut squash. Remove seeds. Place, cut sides down, in a baking dish with 2 tablespoons water. Microwave, covered with vented plastic wrap, on 100% power (high) for 7 to 10 minutes or until tender, rearranging once. Let stand, covered, for 5 minutes. Scoop flesh out of skins and mash until smooth. Measure 1 1/3 cups. Reserve remaining squash for another use.

Per Serving: Calories 440; Total Fat 9g (Sat Fat 3g; Mono Fat 4.2g; Poly Fat 0.9g); Protein 17g; Carb 70g; Fiber 5g; Cholesterol 10mg; Sodium 550mg