Butternut Squash Risotto

Jennifer Iserloh
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Makes 4 servings

1 cup short-grain brown rice
2 Tbsp extra-virgin olive oil
1 yellow onion, chopped
4 cloves garlic, grated or chopped
¼ tsp salt
1 quart chicken stock, room temperature
1 10-oz box cooked frozen butternut squash
1 cup grated Parmesan
3 Tbsp ground flax meal

Cook the rice according to the package instructions, set aside. Heat a large skillet over high heat. Add the olive oil. Add the onion, garlic and salt. Cook 4 to 5 minutes, stirring often, until the onions have softened.

Add the rice and stir to coat in the oil. Add half the chicken broth and continue to cook 4 to 5 minutes until the rice softens further and lightens in color. Add the butternut squash and the remaining broth. Cook 5 minutes more until some of the liquid has reduced and the mixture thickens. Stir in the Parmesan and the flax. Serve immediately.

Nutrition facts (per serving): calories 426, fat 16 g (saturated fat 5 g), cholesterol 23 mg, protein 18 g, carbohydrates 55 g, fiber 4 g, sodium 598 mg

Recipe courtesy of Jennifer Iserloh, the Skinny Chef.

October 2012