Don’t sacrifice taste just because you have to keep your heart healthy. This butternut squash risotto is high in beta carotene—a heart-healthy anti-oxidant.
Yield: 4 – 6 servings
3 tbsp olive oil
6 shallots, peeled, thinly sliced (about ½ pound)
4 cloves garlic, peeled and thinly sliced
6 cups reduced sodium vegetable or chicken stock
2 cups butternut squash puree
2 cups Arborio rice
8 fresh sage leaves, finely sliced (about 2 tbsp)
1 tsp minced fresh rosemary
½ cup dry white wine
½ cup grated Parmesan or Romano cheese
½-1 tsp salt
¼ freshly ground pepper, optional
In a large saucepan over medium-high heat, whisk together the stock and squash puree. Bring to a simmer, eight-10 minutes, keep over low heat.
In a large saucepan or large skillet with sides, warm half the olive oil over medium heat. Add the shallots and garlic, cook six-eight minutes until the shallots begin to turn golden and soften. Add the additional olive oil, rice, sage and rosemary. Cook an additional one-two minutes, stirring occasionally until the grains are well coated with the oil and are nearly translucent with a white dot in the center.
Add the wine and stir until it is absorbed. Add the simmering stock mixture a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more. When the rice is tender to the bite but slightly firm in the center and looks creamy-after about 25-30 minutes-stir in half the cheese, salt and pepper, if using. Serve immediately with the remaining cheese.
Nutrition Facts (per serving) serving size 1 ½ cups: calories 372, protein 12g, carbohydrates 59g, fat 9g (saturated fat 2g), cholesterol 10mg, fiber 0g, sodium 440mg.