New Recipe: Creamy Butternut Squash Risotto

Prep Time: 8 minutes
Cook Time: 20 minutes
Yield: 4 servings (serving size: 1 1/4 cups)

Ingredients

1 1/4  cups  uncooked Arborio rice or other medium-grain rice

2  teaspoons  olive oil

2 1/2  cups  fat-free, less-sodium chicken broth (i used vegetable broth)

1  cup  water

1  (12-ounce) package frozen pureed butternut squash (found at Whole Foods)

1/4  teaspoon  salt

1/4  teaspoon  freshly ground black pepper

6  tablespoons  grated fresh Parmesan cheese (I used way more than 6 tbsps)

Grated fresh Parmesan cheese (optional)

Thyme sprigs (optional)

Preparation

1. Combine rice and oil in a 1 1/2-quart microwave-safe dish, stirring to coat. Microwave, uncovered, at HIGH 3 minutes.

2. Add broth and 1 cup water to rice mixture; microwave, uncovered, at HIGH 9 minutes. Stir well; microwave, uncovered, at HIGH 6 minutes. Remove from microwave; let stand 5 minutes or until all liquid is absorbed.

3. While risotto stands, heat squash in microwave at HIGH 2 minutes or until warm. Add squash, salt, pepper, and cheese to risotto. Stir well to combine. Garnish with additional cheese and thyme sprigs, if desired.

Nutritional Information

Calories:

326 (20% from fat)

Fat:

7g (sat 2g,mono 2.3g,poly 0.4g)

Protein:

10.5g

Carbohydrate:

55.9g

Fiber:

3.3g

Cholesterol:

7mg

Iron:

0.8mg

Sodium:

814mg

Calcium:

98mg