Health

Easy Butternut Squash Risotto

Easy Butternut Squash Risotto Recipe

Ingredients

  • 1 medium butternut squash (about 1 3/4 pounds)
  • 1 cup microwaveable brown rice (such as Uncle Ben's)
  • 1 tablespoon olive oil
  • 1 large shallot, minced
  • 2 teaspoons minced peeled fresh ginger (optional)
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1/2 cup grated fresh Parmesan cheese, plus additional for garnish
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

1. Cut squash in half lengthwise. Scoop out seeds and stringy flesh. Place the squash halves, cut sides down, on plastic wrap in microwave. Cook on HIGH 10 minutes or until cooked through. Scoop flesh into medium bowl, stir until smooth, and set aside.

2. Microwave rice according to package directions, omitting butter.

3. Heat oil in a medium saucepan over medium heat. Add shallot and optional ginger; cook 2 minutes, stirring. Add rice.

4. Alternately stir in squash and broth, 1/2 cup at a time; wait until each is absorbed before adding more. Remove from heat; stir in 1/2 cup Parmesan, salt, and pepper. Serve in bowls; garnish with cheese, if desired.

Print

    Prep: 5 minutes; Cook: 14 minutes.

    Andrea's wine pick: The sweet butternut squash and tangy cheese are tailor-made for a fruit-rich, full-bodied Washington chardonnay like Chateau Ste. Michelle Columbia Valley ($13).

  • Yield: Makes 4 servings (serving size: 3/4 cup)

Nutritional Information

Calories per serving:256
Fat per serving:8g
Saturated fat per serving:2g
Monounsaturated fat per serving:4g
Polyunsaturated fat per serving:1g
Protein per serving:10g
Carbohydrates per serving:41g
Fiber per serving:6g
Cholesterol per serving:9mg
Iron per serving:2mg
Sodium per serving:271mg
Calcium per serving:188mg

This Recipe Is

Health
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