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Butternut Sage Risotto

Yields1 Serving

 Ingredients:
 Risotto
 2 tablespoons butter or olive oil
 1 small onion, diced
 1½ cups risotto rice, dry (Arborio or Carnaroli)
  3 fresh garlic cloves, finely chopped
 1 teaspoon fresh sage, finely chopped
 1 teaspoon white wine vinegar OR ½ -1 cup dry white wine
 5 cups low-sodium chicken broth
 ½ cup parmesan cheese, grated
 1 tablespoon fresh parsley, finely chopped
 salt and pepper, to taste
 
 Roasted Butternut Squash
 1 small butternut squash,peeled, seeded and diced
 1 tablespoon fresh sage, finely chopped
 1 tablespoon olive oil
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Directions:

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Roasted Butternut Squash

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1.Wash hands with soap and warm water. Wash produce well.

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2.Preheat the oven to 350ºF.

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3.Cut squash and sage, as directed.

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4.In a medium bowl, toss together squash, sage and olive oil.

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5.Spread mixture onto a lined baking sheet and roast in the oven for 15-20 minutes, until golden brown.

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6.Once done, remove from oven and set aside.

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Risotto

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1.While squash is roasting, prepare risotto ingredients. For best results, it’s important to have all ingredients ready before beginning.

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2.In a 2-quart saucepan, bring broth to a boil. Turn off heat and leave pot on the stove.

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3.In another large saucepan over medium-high heat, heat butter or olive oil. Add onions and sauté until translucent and soft, about 5 minutes.

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4.Reduce heat to medium and stir in rice. Using a large spoon or spatula, stir rice mixture frequently to lightly toast, but not brown—about 5 minutes. The rice is done when the outside becomes clear.

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5.Over medium-high heat, add garlic, sage and vinegar (or wine). If using wine, allow liquid to reduce by half.

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6.Begin by adding 1 cup of broth. Stir often, until rice begins to get thick and the liquid drops below the top of the rice.

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7.Add a ½ cup of broth, stirring occasionally. Wait to add more broth until the rice starts to thicken again. Repeat with no more than ½ cup of broth at a time and begin tasting rice for doneness after 15 minutes. The rice is done when it is tender and slightly firm in the center. This will take 20-30 minutes total. 8.Continue adding broth until rice is done. Toward the end, be careful not to add too much liquid or the risotto will be watery. (All 5 cups of broth may not be needed.) Reduce the amount added to ¼ cup and add it more frequently to be sure the rice continues to absorb the liquid.

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9.Once done, fold in roasted squash, parmesan, parsley, salt and pepper.

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10.Serve immediately. Enjoy! (When reheated, it is not as creamy as when first made —though it will remain tasty!)

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TIPS: If you’d like to add vegetables or meat, sauté them until just cooked and fold them in the last 10-15 minutes

Nutrition Facts

1 servings

Serving size

8

Amount per serving
Calories238
% Daily Value *
Total Fat 7g9%

Saturated Fat 2g10%
Cholesterol 4mg2%
Sodium 138mg6%
Total Carbohydrate 37g14%

Dietary Fiber 3g11%
Total Sugars 2g
Protein 7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.