Butternut Squash & Asparagus Risotto

source: Woman’s World magazine 2011

Gourmet meets comfort food in this dish filled with chunks of golden squash and spring-fresh asparagus in this butternut squash & asparagus risotto recipe !

Ingredients

3 tablespoons extra-virgin olive oil

1 onion, chopped

1 and 1/4 cups arborio rice

3/4 cups dry white wine

9 ounces butternut squash, peeled, seeded, cut into 1/2″ cubes, 1 and 1/2 cups

1/2 teaspoon chopped fresh thyme

about 2 and 1/2 cups vegetable broth, from 2 (14.5 oz.) cans, heated

12 asparagus, cut into 1/2″ pieces

1 teaspoon butter

1 cup grated parmesan cheese

salt

freshly ground pepper

Directions

To make this butternut squash & asparagus risotto, start by heating the oil in a large pot over medium-high heat. Add onion; cook, stirring occasionally, until softened but not browned. Add rice; over medium heat, cook, stirring constantly, until toasted, 3 minutes. Stir in wine; cook 1 minute, then stir in squash and thyme.

Pour in a couple of ladlefuls of warm broth; bring to a simmer. Cook and stir until broth is absorbed. pour in remaining broth, a ladleful at a time, and cook until each addition is absorbed. After 15 minutes, add asparagus; cook 5 minutes.

Once the squash is soft and rice cooked, remove pot from heat; add butter and parmesan. Stir 1 minute to allow risotto to become creamy. Season with salt and pepper to taste. Serve immediately. Enjoy!

kitchen time: 50 minutes

total time: 50 minutes

servings: 4

calories: 507

carbs: 65 g

sodium: 555 mg

fiber: 6 g

sugar: 5 g

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