Butternut Squash Risotto

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Butternut Squash " Risotto "

Source: South Beach Diet (with adaptations)

 

Traditional risotto recipes call for continuous stirring of rice and broth to

create a creamy texture. We took a shortcut on that cooking method, but the

results are still luscious. Cut prep time and effort by using frozen squash,

which microwaves in minutes. Substituting brown rice for the usual arborio

rice adds fiber and heartiness.

 

 

Serves 2

 

Ingredients

1 tablespoon 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 vegetable broth, divided

1 package (10 ounces) frozen butternut or winter squash

2 tablespoons soy or rice milk

1 teaspoon finely minced fresh sage

1/4 cup grated soy Parmesan cheese

Salt and black pepper

 

Instructions

1. Warm oil in medium 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.

 

2. Meanwhile, cook squash according to package directions.

 

3. 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 soymilk and

sage. Keep stirring, adding broth if necessary, until of desired consistency.

Season with salt and pepper to taste. Serve hot, garnished with soy cheese.

 

 

 

~~In Messiah,

Vickilynn

Micah 6:8

http://www.realfoodliving.com