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Butternut squash risotto
Nb persons: 4
Yield: 1.5 cups
Preparation time:
Total time:
Source: Ce 9/10 p. 29
| 3 c | butternut squash, diced |
| 4 c | chicken broth |
| 1/2 c | onion, diced |
| 1 T | olive oil |
| 8 oz | mushrooms, sliced, (2 cups) |
| 1 T | garlic, minced |
| 1 cup | arborio rice |
| 1 T | fresh thyme |
| 1 T | fresh sage, minced |
| 1/2 c | frozen peas, thawed |
| 1/4 c | grated Parmesan |
| 2 T | walnuts, chopped and toasted |
Preheat 425. Baked squash, coated in oil, salt and pepper. 25 mins.
Simmer broth over med heat.
Sauté onion Over med-hi heat 3 mins. Add garlic and cook 1 mote min. Add rice and veggies. Add broth a little at a time, stirring until evaporated.
Add herbs, peas and cheese. Add squash and walnuts.
Nutrition. 1.5 c. 359; fat 9g; sat 2.5; carb 60g; fiber 6 g; sug 4g; port 14 g; na 163 mg; chol 8 mg
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