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Butternut Squash Risotto
Diabetic Recipe/Heart Healthy Recipe/Gluten Free Recipe
Yield: 8 Servings, about 3/4 cup per serving
6 cups vegetable broth
2 Tbsp olive oil
1 onion, diced
1 Tbsp chopped garlic
2 Tbsp chopped fresh sage
3 cups butternut squash, peeled and cubed
2 cups Arborio rice
2 Tbsp roasted pine nuts
Chopped, fresh flat-leaf parsley or sage for garnish
Pour broth into a saucepan and bring it to a simmer. Warm the olive oil in a deep sauté pan. Add onion and sauté 2-3 minutes. Add the garlic and sage and sauté for another 2 minutes. Add squash and while stirring, cook for 1 minute. Add rice and stir until it is opaque, about 3 minutes. Add a ladle of the simmering broth (about 1 cup) and stir until broth is absorbed. Lower the heat. Continue to add broth, a ladleful at a time, until the rice kernels are al dente’ in the center and creamy on the outside, 20-25 minutes in all. Add freshly ground black pepper to taste. Serve immediately, sprinkled with pine nuts and parsley or sage.
Nutrition facts (per serving): Calories: 287 Fat: 6 g Saturated fat: 1 g Cholesterol: 0 Sodium: 711 mg Carbohydrate: 53 g Fiber: 2 g Protein: 7 g
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Reproduced from StayHealthy magazine by Porter Health System