Butternut Squash Risotto

A rich and creamy Italian rice dish made with butternut squash puree, white wine, Parmigiano-Reggiano and topped with a little fresh arugula. Risotto is very filling, one serving will fill you up. If you wish, serve it with a salad on the side and call it a meal. This also makes a great side dish to fish or chicken.

This recipe contains chicken broth, squash (butternut), butter, garlic (fresh), shallots, rice (arborio), wine (white, dry), sage (fresh), cheese (parmigiano-reggiano), salt, black pepper, baby arugula

4 Servings

Prep time: < 5 min

Cook time: 40 min

Ingredients:

• 3 cup(s) fat free low-sodium chicken broth (use vegetable broth for vegetarian)
• 1 cup(s) butternut squash puree
• 1 tsp. butter or olive oil
• 3 clove(s) garlic, chopped
• 1/4 cup(s) shallots, chopped
• 1 cup(s) arborio rice
• 2 oz. dry white wine
• 1 tbsp. fresh sage, minced
• 1/4 cup(s) freshly grated Parmigiano-Reggiano
• salt, to taste
• pepper, to taste
• 2 cup(s) fresh baby arugula, for garnish

Instructions:

• 1. This recipe calls for butternut squash puree, which is simply made by boiling the butternut squash in broth or water, then pureeing in the blender.