Recipe
Side Dish
Risotto-Style Butternut Squash
Primary Media
Author
Hy-Vee Test Kitchen
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Description
Chef's Tip: Onion would be good to sauté with the garlic. Cook this more of a “risotto” style by slowly adding stock and cooking slowly. Also add fresh thyme!
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee Select olive oil | ||
| 1 c. Arborio or medium-grain rice | ||
| 1 clove(s) garlic, chopped | ||
| 3 c. low-sodium chicken or vegetable broth | ||
| 1 tsp. crumbled sage leaf | ||
| 2 c. cubed, peeled butternut squash | ||
| ¼ c. grated Romano or Parmesan cheese |
Directions
- Heat olive oil in large saucepan over medium-high heat. Add rice and garlic; sauté 2 minutes. Stir in broth, sage and pepper to taste; bring to boiling.
- Reduce heat, cover and simmer 15 minutes. Stir in squash; cook 5 minutes more.
- Stir in cheese. Let stand, covered, 5 minutes.
Nutrition facts
Servings
198 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Sodium: 379mg
- Total Carbohydrates: 35g
- Protein: 7g