The addition of sweet and nutty butternut squash gives risotto an autumnal spin.
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
Preheat oven to 425°F. Line baking sheet with parchment paper.
Reserve 1 1/2 cups of the squash. Toss remaining squash with 2 tsp of the oil; sprinkle with salt and pepper. Spread over prepared pan; roast until browned and softened, 15 to 17 minutes.
Meanwhile, in saucepan, heat broth with 1 cup water over medium heat until hot; reduce heat to low.
Meanwhile, in separate saucepan, heat remaining oil over medium heat; cook onion, stirring, until softened, about 5 minutes. Stir in reserved 1½ cups squash, garlic and rosemary; cook for 1 minute. Stir in rice to coat. Add wine; cook, stirring constantly, until no liquid remains. Add 1 cup of the broth mixture; simmer until absorbed. Continue adding broth, 1 cup at a time and stirring constantly, until all liquid is absorbed and rice is creamy and tender, about 18 minutes.
Stir in Parmesan and goat cheese (if using) until creamy, about 30 seconds. Divide among 4 bowls; arrange roasted squash over top and sprinkle with more Parmesan, if desired.
Nutritional facts PER SERVING: about
- Fibre 5 g
- Sodium 657 mg
- Sugars 6 g
- Protein 11 g
- Calories 508
- Total fat 12 g
- Potassium 817 mg
- Cholesterol 3 mg
- Saturated fat 2 g
- Total carbohydrate 84 g
%RDI
- Iron 16
- Folate 19
- Calcium 13
- Vitamin A 89
- Vitamin C 50
