Fall Vegetable Risotto

Recipe Ingredients

2 lbs	908g / 32oz	Butternut squash
3 cups	711ml	Nonfat low-salt chicken broth
		Salt and pepper
3		Leeks - dice (medium)
		- white part and one inch green
1 1/2 tablespoons	22ml	Extra virgin olive oil
1 1/2 cups	240g / 8.5oz	Arborio rice
3		Garlic cloves - minced
2 tablespoons	30ml	Fresh flatleaf parsley - chopped
1 teaspoon	5ml	Fresh thyme - chopped
1/2 teaspoon	2.5ml	Fresh rosemary - chopped
1/2 teaspoon	2.5ml	Fresh sage - chopped
1/8 teaspoon	0.6ml	Nutmeg - freshly grated
1 teaspoon	5ml	Orange zest - grated
1/2		Orange - juiced
		- options:
3 tablespoons	45ml	Pecans - toasted and chopped
1/2 cup	99g / 3.5oz	Freshly grated parmigiano-reggiano

Recipe Instructions

Cut squash in half lengthwise, then scoop out and discard seeds. Peel and

cut into 1/2- inch chunks.

In a medium-size saucepan over high heat, bring broth and 3 cups water to a

simmer. Add squash and simmer until almost tender, 2 to 3 minutes. Remove

squash and season with salt and pepper, and set aside. Reserve broth

separately.

Place leeks and tips cup water in a large frying pan. Cover and simmer until

leeks are soft, about 12 minutes, adding more water if it evaporates.

Reserve leeks, and add cooking liquid to reserved broth.

Warm broth over low heat on a back burner. Warm olive oil in a large skillet

over medium heat. Add rice and cook, stirring constantly, 2 to 3 minutes.

With a ladle, add about 3/4 cup broth and stir to free rice from bottom and

sides of pan.

When rice has absorbed first addition of broth, add another ladleful of

stock. Stir often to keep rice from sticking, adding more stock a ladleful

at a time to keep grains moist. After 10 minutes of adding broth and

stirring, add leeks, garlic. and next 7 ingredients (through juice) and

continue to stir. Continue to add broth until the rice is render with no

chalky centers (but still firm), 18 to 22 minutes. If you run out of broth,

add hot water. When rice is just tender, add an additional ladle of broth or

water and reserved squash. Remove pan from heat, cover, and let sit 5

minutes. Season with salt and pepper.

To serve, place the risotto in a bowl and garnish with pecans and cheese.

Per serving: 369 Calories; 9g Fat (20% calories from fat); 15g Protein; 64g

Carbohydrate; 7mg Cholesterol; 433mg Sodium

Food Exchanges: 3 1/2 Starch/Bread; 1 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat

Shared by: Angela, Healthy Recipes

Source:
Better Homes and Gardens

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