Roasted Butternut Squash and Sage Risotto
Adding yogurt makes this Italian dish even more creamy and delicious than usual.
|2||c||butternut squash (diced, 1/4 inch cubes)|
|12||large sage leaves|
|6||tbsp||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|
Preheat oven to 350°.
Toss butternut squash cubes with 1 tablespoon of olive oil salt and pepper to taste.
Roast for 15 minutes.
Remove from oven and set aside.
Over medium heat, sauté onions with remaining 5 tablespoons of olive oil for 3 minutes.
Add rice stirring continuously for 2 minutes.
Stir in 1 cup of white wine and continue cooking and stirring until wine is absorbed.
Add 1 cup of broth stirring until absorbed.
Gradually stir in the remaining wine and broth alternating until all liquid is absorbed.
Gradually add roasted squash, yogurt, sage and 1/2 cup of Parmesan cheese gently stirring until well mixed.
Remove from heat, cover for 5 minutes.
Garnish with remaining Parmesan Cheese.
This dish goes great with our Cumin Seared Scallops with Tomato Cilantro Drizzle
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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