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
- 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
- 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.