Butternut Squash Risotto

It is now squash season, and I love cooking with all varieties. I particularly enjoy butternut, as it is my favourite! So here’s a season recipe I love, a creamy vegetable and butternut risotto!

4 servings

Ingredients

10 ml (2 teaspoons) olive oil
275 g (2 cups) butternut squash, cut into small dices
5 ml (1 teaspoon) brown sugar
1.25 ml (1/4 teaspoon) cinnamon
0.625 ml (1/8 teaspoon) nutmeg
½ large onion, chopped
2 garlic cloves, chopped
250 ml (1 cup) arborio rice, dry
750 ml (3 cups) low-sodium vegetable broth
1 sweet red pepper, diced
250 ml (1 cup) portobello mushrooms, diced
1 litre (4 cups) fresh spinach
190 ml (3/4 cup) light ricotta cheese
80 g (1 cup) parmesan cheese
30 ml (2 tablespoons) fresh basil, chopped
Salt and pepper, to taste 

Directions

1. Preheat oven to 350°F.
2. On a baking sheet covered with parchment paper, mix 1 teaspoon of olive oil with the squash, brown sugar, cinnamon, and nutmeg. Add salt and pepper and bake for about 20 minutes or until the squash is cooked.
3. In a saucepan, heat 1 teaspoon of olive oil over medium heat, add the onion, and cook for 5 minutes. Add the garlic and rice, and cook for another minute. Add salt and pepper.
4. Add the broth ½ cup at a time, stirring frequently. Add broth when the rice has absorbed all the liquid. The risotto should be ready in 20 to 25 minutes.
5. When there is only 8 minutes left before the squash is cooked, add the sweet red pepper and mushrooms on the baking sheet, and mix thoroughly. Add salt and pepper.
6. Once the risotto is ready, add spinach, ricotta, parmesan, and the vegetable mix.
7. Serve with fresh basil.

Each serving of this recipe contains:

437 calories / 60 g carbs / 19 g protein / 15 g fat / 5 g fibre

Bon appétit!

Butternut Squash Risotto is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
Copyright © Nautilus Plus 2014