WHY IT’S LIGHT Risotto’s little secret: It’s usually enriched with ample butter at the end. But one bite of this version, which contains just one tablespoon butter, shows how delectable the dish can be without all the extra fat and calories. And rather than adding the squash at the end of cooking, per the usual method, you cook it along with the rice, so it contributes creaminess and sweetness to the final outcome.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a medium saucepan, bring broth and the water to a simmer over medium heat; cover pan.
Step 2
Meanwhile, in a medium Dutch oven or heavy pot, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes. Add rice and cook, stirring, until translucent around the edges, about 1 minute.
Step 3
Add wine; cook, stirring, until evaporated, about 1 minute. Reduce heat to medium-low. Add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. 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.
Step 4
Stir in Parmesan and sage, and season with salt. Serve immediately, garnished with additional Parmesan and sage, if desired.
Preparing Butternut Squash
Step 5
With a sharp chef’s knife, cut off top and bottom of squash. Halve squash crosswise, then lengthwise. Scoop out seeds and fibrous flesh with a spoon and discard. Peel with a vegetable peeler (or sharp knife) and cut as directed in recipe.
Nutrition Information
Step 6
(Per Serving)
Step 7
Calories: 381
Step 8
Fat: 5g (3.4g Saturated Fat)
Step 9
Protein: 11.2g
Step 10
Carbohydrates: 66.4g
Step 11
Fiber: 6.8g
