Butternut Squash and Pine-Nut Risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 15 minutes Cook: 70 minutes Ingredients:
2 1/2 cups (1/2-inch) cubed peeled butternut squash |
2 teaspoons plus 1 tablespoon olive oil, divided |
1/2 teaspoon salt |
1/4 teaspoon ground cumin |
1/4 teaspoon ground coriander |
cooking spray |
1/4 cup pine nuts |
4 cups fat-free, less-sodium chicken or vegetable broth |
1 cup water |
1 1/2 cups thinly sliced onion |
1 cup arborio rice or other short-grained rice |
1/2 cup (4 ounces) grated fresh parmesan |
1/2 teaspoon freshly ground black pepper |
additional salt (optional) |
Directions:
1. Preheat oven to 450°.
2. Combine squash, 2 teaspoons oil, salt, cumin, and coriander. Place in a single, uncrowded layer on a baking sheet coated with cooking spray; bake at 450° for 20-25 minutes, turning once.
3. Place nuts in a dry skillet over medium-high heat. Cook, stirring frequently, 3 minutes or until lightly browned. Transfer to a plate.
4. Simmer broth and water in a medium saucepan (do not boil). Keep warm over low heat.
5. Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, 6 minutes or until golden brown. Add rice; cook 2 minutes, stirring constantly. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).
6. Remove pot from heat; stir in squash, cheese, and nuts. Season generously with pepper and additional salt, if desired.
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