Butternut Squash Risotto

1. 1

   In a medium saucepan, bring broth and the water to a simmer over medium heat; cover pan.

2. 2

   Meanwhile, in a medium Dutch oven or heavy pot, melt butter over medium heat.

3. 3

   Add squash; season with salt and pepper.

4. 4

   Cook, stirring often, until edges soften, 6 to 8 minutes.

5. 5

   Add rice and cook, stirring, until translucent around the edges, about 1 minute.

6. 6

   Add wine; cook, stirring, until evaporated, about 1 minute.

7. 7

   Reduce heat to medium-low.

8. 8

   Add 1/2 cup hot broth mixture.

9. 9

   Cook, stirring, until almost all liquid is absorbed.

10. 10

    Repeat process, gradually adding broth, until rice is al dente and liquid is creamy (you may not need to use all the broth), about 25 minutes total.

11. 11

    Stir in Parmesan and sage, and season with salt.

12. 12

    Serve immediately, garnished with additional Parmesan and sage, if desired.

13. 13

    With a sharp chefs knife, cut off top and bottom of squash.

14. 14

    Halve squash crosswise, then lengthwise.

15. 15

    Scoop out seeds and fibrous flesh with a spoon and discard.

16. 16

    Peel with a vegetable peeler (or sharp knife) and cut as directed in recipe.

17. 17

    (Per Serving)

18. 18

    Calories: 381

19. 19

    Fat: 5g (3.4g Saturated Fat)

20. 20

    Protein: 11.2g

21. 21

    Carbohydrates: 66.4g

22. 22

    Fiber: 6.8g

* Per serving · 4 servings · Values may vary.