Squash Risotto
With numerous healthy substitutions, this risotto is low in calories and extremely tasty.
Servings: 8 people
Calories: 289kcal
Ingredients
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 onion medium, finely chopped
- 1 1/2 cups vialone nano rice or any type of rice that's good for risotto like arborio
- 1/2 cup white wine
- 2 cups butternut squash small-diced or acorn squash ( find out how to peel and seed squash here)
- 4 cups vegetable broth hot
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter optional, organic, grass-fed preferred
- 1/2 cup parmigiano reggiano or parmesan, grated (more to less to taste)
- 1/4 cup parsley fresh, finely chopped
Instructions
- Over medium heat, in a thick-bottomed saucepan with extra virgin olive oil, sautè the onions. When the onions start to color, add the rice. Toast for 3 minutes, moving frequently to avoid burning.
- Pour the wine and let the alcohol evaporate for about 3 minutes.
- Add the squash and half of the broth.
- Over low - medium heat, keep on adding the broth gradually, making sure that the risotto doesn't dry up. It should cook in about 17 minutes.
- Season with salt and pepper.
- When the risotto is cooked, with a creamy consistency, turn off the fire.
- Add the butter, Parmigiano Reggiano (adjust the amount according to how you like it) and parsley.
- Serve immediately.
Nutrition
Serving: 1.25cup | Calories: 289kcal | Carbohydrates: 44g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 175mg | Fiber: 2g | Sugar: 3g |
| SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9