Risotto-Style Butternut Squash
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
|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|
- 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.
198 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Sodium: 379mg
- Total Carbohydrates: 35g
- Protein: 7g