Winter Squash Risotto

Sweet and tender squash combines wonderfully with sage, onion, and leek in this creamy risotto. This could be the main dish for a vegetarian dinner.

Serves: 6Hands-on: 30 minutesTotal: 55 minutesDifficulty: Medium

Serves: 6

Ingredients

  • 4 cups fat-free vegetable broth
  • 2 Tbsp. olive oil, divided
  • 3 cups cubed butternut squash
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1 cup chopped leek
  • 4 fresh sage leaves
  • ½ tsp. salt
  • ⅛ tsp. ground white pepper
  • 1½ cups Arborio rice
  • ½ cup grated Parmesan cheese, divided
  • 1 Tbsp. butter

Directions

  • Preheat oven to 400°F.
  • Toss squash with 1 tablespoon olive oil and spread on a baking sheet. Bake squash until tender and beginning to brown, about 25 minutes. Remove from oven and set aside.
  • Place broth in medium saucepan over medium-high heat. Bring just to a boil, then reduce heat to low.
  • In a large saucepan, heat remaining olive oil over medium heat. Add onion, garlic, and leek; cook and stir for 4 to 5 minutes longer until onion is translucent.
  • Stir in sage leaves, salt, pepper, and rice; cook and stir for 3 minutes longer. Slowly add warm broth, ½ cup at a time, stirring frequently. When rice is al dente, add ½ cup of the Parmesan cheese and butter. Stir for 1 minute. Fold in the roasted squash. Serve immediately with the remaining grated Parmesan cheese.

Recipe Information

Serves: 6

Ingredients

  • 4 cups fat-free vegetable broth
  • 2 Tbsp. olive oil, divided
  • 3 cups cubed butternut squash
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1 cup chopped leek
  • 4 fresh sage leaves
  • ½ tsp. salt
  • ⅛ tsp. ground white pepper
  • 1½ cups Arborio rice
  • ½ cup grated Parmesan cheese, divided
  • 1 Tbsp. butter

Directions

  • Preheat oven to 400°F.
  • Toss squash with 1 tablespoon olive oil and spread on a baking sheet. Bake squash until tender and beginning to brown, about 25 minutes. Remove from oven and set aside.
  • Place broth in medium saucepan over medium-high heat. Bring just to a boil, then reduce heat to low.
  • In a large saucepan, heat remaining olive oil over medium heat. Add onion, garlic, and leek; cook and stir for 4 to 5 minutes longer until onion is translucent.
  • Stir in sage leaves, salt, pepper, and rice; cook and stir for 3 minutes longer. Slowly add warm broth, ½ cup at a time, stirring frequently. When rice is al dente, add ½ cup of the Parmesan cheese and butter. Stir for 1 minute. Fold in the roasted squash. Serve immediately with the remaining grated Parmesan cheese.

Nutrition Information

Nutrition Information
Amount per serving
Calories320
Total Fat9g
Saturated Fat3g
Cholesterol10mg
Sodium820mg
Total Carbohydrate52g
Dietary Fiber3g
Sugars4g
Protein9g