Risotto-Style Butternut Squash

Recipe

Side Dish
Risotto-Style Butternut Squash

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4 out of 5 stars
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2 ratings

Recipe Data

6
Servings

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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!

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
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

  1. 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.
  2. Reduce heat, cover and simmer 15 minutes. Stir in squash; cook 5 minutes more.
  3. 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