LF Parsnip and Squash Risotto

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* Exported from MasterCook *

 

Low-Fat Parsnip and Butternut Squash Risotto with Herbs

 

Recipe By : Judith Barrett's Risotto Risotti

Serving Size : 6 Preparation Time :0:30

Categories : Grains Low Fat

2Try Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1/2 cup finely chopped onion

4 ounces parsnips -- trimmed

peeled and chopped

2 cups Arborio rice -- unwashed

1/2 cup dry white wine

6 cups vegetable broth -- heated

1 cup shredded butternut squash

2 tablespoons mixed herbs -- see pantry note

2 tablespoons grated parmesan cheese

salt and black pepper

 

PANTRY: Use fresh herbs such as basil, mint, sage, chives, and or parsley.

Dried herbs also work well.

 

1) Heat the oil in a heavy 4-quart pot over medium-high heat. Add the onion and

parsnips and cook, stirring until the onion begins to soften, 2 to 3 minutes. Be

careful not to brown it. Stir in the rice to coat the grains with the oil and

onion mixture, and cook about 1 minute longer.

 

2) Add the wine and stir until it is mostly absorbed by the rice. Add the broth,

1/2 cup at a time, stirring well after each addition. Wait until each addition

is almost completely absorbed before adding the next 1/2 cup. Reserve 1/4 cup of

the broth to add at the end. After 10 minutes add the squash.

 

3) When the rice is tender but firm, about 10 minutes long, turn off the heat.

Add the remaining 1/4 cup broth, the herbs, cheese, salt and pepper to taste and

stir well to combine with the rice.

 

>Recipe adapted from one by Judith Barrett, page 144 in RISOTTO RISOTTI (1996

MacMillan). Modified to fit a vegetarian diet and for mastercook: PER SERVING:

452 cals, 7 g fat (14% cff) estimated by Mastercook. >Email from

kitpath 3/99

 

(ELF, veg-recipe)

 

 

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Nutr. Assoc. : 0 0 0 0 0 0 0 4921 0 0 0

 

 

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