Butternut Squash Risotto
Ingredients
- 1 medium butternut squash, peeled, seeded, and cut into ½" (1-cm) pieces (about 2–2½ lbs./0.9–1.1 kg)
- 2 tbsp (30 mL) olive oil, divided
- 2 tbsp (30 mL) Thyme & Onion Seasoning, or Rosemary Herb Seasoning Mix, divided
- 4 cups (1 L) low-sodium chicken broth
- 1 tbsp (15 mL) butter
- 1 medium onion, finely chopped
- 3 garlic cloves, pressed
- 1 cup (250 mL) uncooked Arborio rice
- ¼ cup (60 mL) dry white wine
- 2 oz. (60 g) fresh Parmesan cheese, finely grated (½ cup/125 mL)
- 1 pkg (5 oz./142 g) baby spinach leaves
Directions
- Preheat the oven to 450°F (230°C). Add the squash, 1 tbsp (15 mL) of oil, and 1 tbsp (15 mL) of seasoning to a large baking sheet. Toss to combine and roast until the squash is very tender, about 25–30 minutes.
- Meanwhile, add the broth to a saucepan. Bring to a boil and reduce the heat. Keep the broth warm over low heat.
- Heat the remaining oil and butter in a 12" (30-cm) skillet. Add the onion, garlic, rice, and remaining rub. Cook, uncovered, for 3–4 minutes, or until the rice is lightly toasted, stirring frequently. Add the wine and stir until it’s absorbed.
- Add about ½ cup (125 mL) of the broth from the saucepan to the rice mixture and stir occasionally until the broth is absorbed. Repeat until you have about ½ cup (125 mL) broth left, about 20–25 minutes.
- When the squash is done, set aside half for garnish. Add the remaining squash and remaining ½ cup (125 mL) broth to a bowl and mash.
- Stir the cheese and mashed squash into the skillet. Top with the spinach and cover. Cook 1–2 minutes, or until the spinach is wilted. Stir to combine.
- Serve with the reserved roasted squash.
Yield:
- 6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 320, Total Fat 10 g, Saturated Fat 3.5 g, Cholesterol 10 mg, Sodium 800 mg, Carbohydrate 51 g, Fiber 6 g, Sugars 5 g (includes 0 g added sugar), Protein 12 g
Cook's Tips:
Mushroom Mix-Up: You can add 8 oz. (250 g) of sliced baby portobello mushrooms in step 3, when you saute the onions and garlic.