Butternut Squash Risotto

Butternut Squash Risotto

Delicious way to cook rice, the squash gives a pleasant aroma to it along the white wine. 

 

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Ingredients
  • Makes 3-4 servings
  • 1 medium squash, cut in 1/2 inch pieces
  • 1 onion, diced
  • 1/2 red pepper, diced
  • 2 garlic cloves, minced
  • 1 cup rice
  • 1 cup white wine
  • 2 cups vegetable stock
  • 1/2 tsp dried sage
  • salt and freshly ground black pepper
  • Parmesan Cheese
Directions
  1. Cut the squash in half, remove seeds and fibers and place them cut side down on a roasting pan along with 1/2 cup of water. Bake at 180 C (350 F) for about 40-50 minutes until tender. Remove peel and cut in small 1/2 inch pieces.
  2. In a sauce pan heat oil over medium-high heat. Cook onion for about 5 minutes until soft. 
  3. Add red pepper, garlic and rice and cook for another 5 minutes. Add the white wine and allow to evaporate. Add gradually the vegetable stock, salt, pepper and sage. Simmer until the rice is tender and all the liquid has evaporated.Stir constantly. 
  4. Add the prepared squash. Mix well and serve with Parmesan cheese on top. 
Butternut Squash Risotto-1
Nutrition facts 1 Serving - Calories:244, Fat:0.5 g, Carbohydrates:44.2 g, Sugar:3.2 g, Fiber:2.0 g, Protein:4.5 g, Cholesterol:0 mg, Calories from Fat 4, Sodium 16mg, Vitamin A 11%, Calcium 4%, Vitamin C 50%, Iron 14%, Nutrition Grade B-, Percent Daily Values are based on a 2,000 calorie diet.
On August 08, 2011 at 05:09 pm, jenne said...
Is that red bell pepper?
Re:
Yes, I used red bell pepper, mostly for the color:)

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