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Butternut Squash Risotto*

1 Tbsp extra-virgin olive oil
1/2 small onion, finely chopped
1 clove garlic, minced
1/2 cup long-grain brown rice
2 cups reduced-sodium chicken broth, divided
1 package (10 ounces) frozen butternut or winter squash
2 Tbsp nonfat half-and-half
1 tsp finely minced fresh sage
1/4 cup grated Parmesan cheese
Salt and black pepper

Warm oil in medium nonstick saucepan over medium-low heat. Add onion and garlic; cook 2 minutes, until softened, stirring often. Add rice; stir to coat. Add 1 1/2 cups broth; bring to a simmer. Reduce heat to a very low; cover and cook 35 to 40 minutes, until liquid is absorbed and rice is tender.

Meanwhile, cook squash according to package directions.

Add squash and remaining 1/2 cup broth to rice, still over low heat. Stir slowly for about 5 minutes, until broth is incorporated. Stir in half-and-half and sage. Keep stirring, adding broth if necessary, until of desired consistency. Season with salt and pepper to taste. Serve hot, garnished with cheese.

Nutritional Information: 380 calories, 15 total fat (5 g sat),
15 mg cholesterol, 52 g carbohydrate, 16 g protein, 6 g fiber, 350 mg sodium

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