Roasted Butternut Squash and Sage Risotto

Rating: 
5
Average: 5 (2 votes)
Like it:

Adding yogurt makes this Italian dish even more creamy and delicious than usual.

560
Calories
20g
Fat
15g
Protein

Ingredients

2 c butternut squash (diced, 1/4 inch cubes)
12 large sage leaves
6 T olive oil (divided)
1 c onion (finely diced)
1 c Parmesan cheese (grated, divided use)
2 c uncooked rice (arborio)
2 c dry white wine
4 c vegetable or chicken stock
2 c Stonyfield Organic Fat Free Plain Yogurt
Salt and pepper to taste
Nutrition Information: 
Calories: 
560
Calories from Fat: 
180
Total Fat: 
20g
Saturated Fat: 
4.5g
Cholesterol: 
10mg
Sodium: 
350mg
Total Carbohydrate: 
69g
Dietary Fiber: 
5g
Sugars: 
9g
Protein: 
15g

Preparation:

Step 1

Preheat oven to 350°.

Step 2

Toss butternut squash cubes with 1 tablespoon of olive oil salt and pepper to taste.

Step 3

Roast for 15 minutes.

Step 4

Remove from oven and set aside.

Step 5

Over medium heat, sauté onions with remaining 5 tablespoons of olive oil for 3 minutes.

Step 6

Add rice stirring continuously for 2 minutes.

Step 7

Stir in 1 cup of white wine and continue cooking and stirring until wine is absorbed.

Step 8

Add 1 cup of broth stirring until absorbed.

Step 9

Gradually stir in the remaining wine and broth alternating until all liquid is absorbed.

Step 10

Gradually add roasted squash, yogurt, sage and 1/2 cup of Parmesan cheese gently stirring until well mixed.

Step 11

Remove from heat, cover for 5 minutes.

Step 12

Garnish with remaining Parmesan Cheese.

Step 13

This dish goes great with our Cumin Seared Scallops with Tomato Cilantro Drizzle

Ingredients

2 c butternut squash (diced, 1/4 inch cubes)
12 large sage leaves
6 T olive oil (divided)
1 c onion (finely diced)
1 c Parmesan cheese (grated, divided use)
2 c uncooked rice (arborio)
2 c dry white wine
4 c vegetable or chicken stock
2 c Stonyfield Organic Fat Free Plain Yogurt
Salt and pepper to taste
Nutrition Information: 
Calories: 
560
Calories from Fat: 
180
Total Fat: 
20g
Saturated Fat: 
4.5g
Cholesterol: 
10mg
Sodium: 
350mg
Total Carbohydrate: 
69g
Dietary Fiber: 
5g
Sugars: 
9g
Protein: 
15g

Comments and Reviews

Comments

Recipe Review Rating: 
5
Average: 5 (1 vote)
Made this as a side dish for dinner tonight. I didn't have the correct rice so I used Couscous & adjusted the amount of wine/ broth according to the directions for the Couscous... It was delish !!!