As the air gets a little crisper, who doesn’t crave butternut squash? This risotto recipe is a yummy way to satisfy your pre-fall cravings!
There is some prep work, so don't expect to make it all at once while you’re famished after that hot yoga class! If you can do some of the prep work in advance, you’ll thank yourself!
Cool Tip: To peel butternut squash, use a vegetable peeler, then cut it open, scoop out the seeds and cut it into pieces.
Diet Restrictions: For all of you veggies and vegans - use vegetable broth instead of chicken. The recipe does include a little bit of cheese, but you can leave that out for a vegan option.
Serves 4. Makes about 6 cups
Hands-on time: 45 minutes. Total time: 1 hour
INGREDIENTS
- 3 cups peeled, diced fresh butternut squash
- Extra-virgin olive oil or olive oil cooking spray
- Sea salt and fresh ground black pepper to taste
- 4 cups low-sodium organic chicken broth
- ½ cup onion, diced
- 1 tbsp extra-virgin olive oil
- 8 oz mushrooms, sliced (2 cups)
- 1 tbsp garlic, minced
- 1 cup arborio rice
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh sage, minced
- ½ cup fresh or frozen peas (thawed if frozen)
- ¼ shredded fontina cheese or Parmesan cheese
- 2 tbsp chopped walnuts, toasted
INSTRUCTIONS
Pre-heat oven to 425 degrees F. Toss squash with a little oil or mist with cooking spray; season with salt and pepper. Spread squash in an even layer on a rimmed baking sheet. Bake until tender, about 25 minutes, stirring every 10 minutes. Set squash aside.
Meanwhile, bring broth to a simmer in a saucepan over medium heat; keep warm.
While broth is heating, sauté onion in 1 tbsp oil in a large sauté pan over medium-high heat for 3 minutes. Add mushrooms and sauté until they start to soften, 5 minutes. Add garlic and sauté for 1 minute more. Add rice and stir to coat with oil and vegetables.
Add ½ cup warm broth; simmer and stir with a wooden spoon until the liquid evaporates, about 2 minutes. Stir in another ½ cup warm broth; simmer, stirring occasionally, until the liquid is almost all evaporated. Continue adding broth in ½-cup increments, adding more only after previous addition has been absorbed. Taste rice after three-quarters of the broth has been added. Rice is done when it’s tender but still slightly firm and white in the very center (not chalky). Continue adding broth until only ½ cup remains.
Add thyme, sage, peas and cheese to pan with last ½ cup broth; stir until cheese melts, 1 to 2 minutes. Remove pan from heat before all liquid is absorbed. Gently fold in cooked squash and walnuts. Season risotto with salt and pepper. Garnish with additional thyme if desired. Serve warm.
Nutrients per 1 ½ cup serving: Calories: 359, Total Fat: 9g, Sat. Fat: 2.5g, Monounsaturated Fat: 4g, Polyunsaturated Fat: 2.5g, Carbs: 60g, Fiber: 6g, Sugars: 4g, Protein: 14g, Sodium: 163mg, Cholesterol: 8mg
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Recipe featured in Clean Eating Magazine which is an excellent resource for recipes and tips.