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
