Butternut Squash Risotto

Yield: 4 cups, 6 servings

• 1/2 of a medium butternut squash, peeled and seeded
• 6 cups low-sodium chicken broth
• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, chopped
• 11/2 cups long grain brown rice
• 2 large cloves garlic, minced
• 11/2 teaspoons curry powder
• 2 tablespoons lime juice

1. Cut off top of squash leaving about 2/3 of the vegetable. Remove seeds and the skin from the larger piece with vegetable peeler. Dice.
2. In large saucepan over medium heat, bring broth to simmer. Meanwhile, heat oil in a large pot over medium-high heat. Sauté squash and onion for 10 minutes, until lightly carmelized. Add the rice, garlic, and curry powder. Cook, stirring, for 1 minute.
3. Reduce heat to medium. Carefully stir in 1/2 cup simmering broth and cook, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly. Each broth addition should be absorbed before adding the next.
4. Stir in lime juice; simmer, stirring, 1 minute. Serve risotto immediately.

Nutrition facts (per 2/8 cup serving):Calories 250, Carbohydrate 46 grams (g), Fiber 4 g, Protein 9 g, Total fat 3.5 g, Cholesterol 0 milligrams (mg), Sodium 610 mg