ROASTED BUTTERNUT SQUASH RISOTTO
Note: Arborio rice -- a short-grained version that is widely available -- is the traditional one used with risotto because it offers a creamy texture when cooked with the broth. Carnaroli rice could also be used. If you prefer not to use wine, additional chicken stock can be substituted. From Meredith Deeds.
• 4 c. peeled and cubed butternut squash
• 2 tbsp. extra-virgin olive oil, divided
• 5 c. low-sodium chicken stock
• 2 tbsp. unsalted butter, divided
• 1 medium onion, finely diced
• 1/2 tsp. salt
• Freshly ground black pepper to taste
• 2 c. arborio rice (see Note)
• 1/2 c. white wine (see Note)
• 1/3 c. freshly grated Parmigiano-Reggiano, plus more for sprinkling
Preheat the oven to 450 degrees. Scatter the butternut squash onto a large baking sheet. Drizzle with 1 tablespoon olive oil. Toss to coat and spread squash out into an even layer. Bake about 20 minutes, or until squash is browned. Set aside.
While the squash is roasting, heat the stock in a medium saucepan. Keep hot while you are making the risotto.
In a large, heavy saucepan, heat 1 tablespoon butter and remaining 1 tablespoon olive oil over medium heat. Add the onion and cook until softened and translucent, about 6 minutes. Add salt, pepper and rice, and stir to coat with the butter and oil. Cook, stirring, until opaque, about 3 to 4 minutes.
Add wine to the rice and cook, stirring, until all the wine has been absorbed. Add about 1/2 cup hot stock and cook, stirring, until it is mostly absorbed.
Continue adding the stock 1/2 cup at a time, stirring constantly until the liquid is absorbed before adding more. Continue to add stock, stirring as you go, until rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the remaining 1 tablespoon butter, cheese and roasted squash until well mixed. Serve immediately with more cheese on the side.
Nutrition information per serving:
Calories 420 Fat 13 g Saturated fat 5 g Sodium 415 mg
Carbohydrates 63 g Calcium 180 mg
Protein 13 g Cholesterol 17 mg Dietary fiber 3 g
Diabetic exchanges per serving: 4 bread/starch, 2 1/2 fat.