2015年02月13日
Butternut Squash Risotto
For an incredibly filling but calorie-conscious dish, try this quick risotto, featuring medium-grain Arborio rice punched up with butternut squash, grated Romano cheese, garlic and fresh thyme.
By Woman's Day Kitchen
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Nutritional Information
Calories306
Total Fat10g
Saturated Fat3g
Cholesterol14mg
Sodium504mg
Total Carbohydrate44g
Dietary Fiber3g
Sugarsn/a
Protein10g
Calcium--
My Plate Inspired
Antonis Achilleos/Woman's Day
Serves: 4
Total Time: 35 min
Prep Time: 35 min
Ingredients
U.S. Metric Conversion chart
2 tablespoon(s) olive oil
1 onion, finely chopped
1/2 medium butternut squash (about 1 lb), peeled and cut into 1/4-in. pieces
2 clove(s) garlic, finely chopped
Kosher salt and pepper
3/4 cup(s) Arborio rice
1 cup(s) dry white wine
3 1/2 cup(s) low-sodium chicken or vegetable broth
2 teaspoon(s) fresh thyme
1/4 cup(s) grated Romano (1 oz), plus more for serving
Directions
Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
Add the butternut squash, garlic, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until the squash is beginning to soften, 5 to 6 minutes. Stir in the rice and cook for 1 minute.
Add the wine and simmer until absorbed, 8 to 10 minutes. Add half the broth (1 3/4 cups) and simmer, stirring once, until absorbed, 8 to 10 minutes.
Add the remaining broth and simmer, stirring once, until the rice is tender and creamy and the broth has been absorbed, 8 to 10 minutes. Stir in the thyme and Romano. Serve with additional Romano, if desired.
By Woman's Day Kitchen
Be the first to rate this recipe
Recipe Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories306
Total Fat10g
Saturated Fat3g
Cholesterol14mg
Sodium504mg
Total Carbohydrate44g
Dietary Fiber3g
Sugarsn/a
Protein10g
Calcium--
My Plate Inspired
Antonis Achilleos/Woman's Day
Serves: 4
Total Time: 35 min
Prep Time: 35 min
Ingredients
U.S. Metric Conversion chart
2 tablespoon(s) olive oil
1 onion, finely chopped
1/2 medium butternut squash (about 1 lb), peeled and cut into 1/4-in. pieces
2 clove(s) garlic, finely chopped
Kosher salt and pepper
3/4 cup(s) Arborio rice
1 cup(s) dry white wine
3 1/2 cup(s) low-sodium chicken or vegetable broth
2 teaspoon(s) fresh thyme
1/4 cup(s) grated Romano (1 oz), plus more for serving
Directions
Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
Add the butternut squash, garlic, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until the squash is beginning to soften, 5 to 6 minutes. Stir in the rice and cook for 1 minute.
Add the wine and simmer until absorbed, 8 to 10 minutes. Add half the broth (1 3/4 cups) and simmer, stirring once, until absorbed, 8 to 10 minutes.
Add the remaining broth and simmer, stirring once, until the rice is tender and creamy and the broth has been absorbed, 8 to 10 minutes. Stir in the thyme and Romano. Serve with additional Romano, if desired.
Posted by え之 at
12:06
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