SAMHUINN: Creamy Butternut Squash Risotto
Creamy Butternut Squash Risotto
5 1/2 cups to 6 cups hot vegetable broth
1 medium onion, chopped
1 clove garlic, minced
2 cups Arborio rice, uncooked
1/4 bunch white wine
2 1/2 cups butternut squash, peeled, cut in 1″ dice
1 tablespoon fresh rosemary, minced
salt and freshly ground pepper, to taste
In small saucepan, bring broth just to a simmer over medium-low heat.
While broth is heating, coat large saucepan with nonstick cooking spray, heat pan over medium heat. Add onion and garlic and cook, stirring often, until beginning to brown, about 5 minutes. Add rice and stir constantly 1 minute. Add wine and stir until almost completely absorbed, 1 minute. Add 1/2 cup of hot broth to rice and cook, stirring constantly, until liquid is almost completely absorbed. Add another 1/2 cup broth and cook, stirring constantly, until liquid is almost completely absorbed. Stir in squash and continue adding broth 1/2 cup at a time, making sure that most of the liquid is absorbed before adding more. Remove pan from heat when about 1/2 cup liquid remains. Start checking doneness by biting into a grain of rice, it should be firm but tender. (Timing from first to last addition of the broth is 25 to 30 minutes.) Stir in rosemary and salt and pepper. Serve hot.
Serving Size : 6
Per serving: 231 Calories (kcal); trace Total Fat; (0% calories from fat); 5g Protein; 51g Carbohydrate; 0mg Cholesterol; 12mg Sodium
Recipe By :Kathy Farrell-Kingsley, Vegetarian Times, November 1998
