Butternut Squash Risotto

 
For an incredibly filling but calorie-conscious dish, try this quick risotto, featuring medium-grain Arborio rice punched up with butternut squash, grated Romano cheese, garlic and fresh thyme.

By Woman's Day Kitchen

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Nutritional Information



Calories    306
Total Fat    10g
Saturated Fat    3g
Cholesterol    14mg
Sodium    504mg
Total Carbohydrate    44g
Dietary Fiber    3g
Sugars    n/a
Protein    10g
Calcium    --
My Plate Inspired

Antonis Achilleos/Woman's Day

Serves: 4

Total Time: 35 min

Prep Time: 35 min

Ingredients
    U.S.         Metric     Conversion chart

    2 tablespoon(s) olive oil
    1 onion, finely chopped
    1/2 medium butternut squash (about 1 lb), peeled and cut into 1/4-in. pieces
    2 clove(s) garlic, finely chopped
    Kosher salt and pepper
    3/4 cup(s) Arborio rice
    1 cup(s) dry white wine
    3 1/2 cup(s) low-sodium chicken or vegetable broth
    2 teaspoon(s) fresh thyme
    1/4 cup(s) grated Romano (1 oz), plus more for serving

Directions

    Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
    Add the butternut squash, garlic, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until the squash is beginning to soften, 5 to 6 minutes. Stir in the rice and cook for 1 minute.
    Add the wine and simmer until absorbed, 8 to 10 minutes. Add half the broth (1 3/4 cups) and simmer, stirring once, until absorbed, 8 to 10 minutes.
    Add the remaining broth and simmer, stirring once, until the rice is tender and creamy and the broth has been absorbed, 8 to 10 minutes. Stir in the thyme and Romano. Serve with additional Romano, if desired.