Harvest Sun Risotto

Prep time: 5min
Total time: 25min
Serves 4
1
Butternut squash, halved and seeds removed
0
1 head
Garlic, top cut off to expose cloves
0
4 tsp
Extra Virgin Olive Oil
20 mL
1
Small onion, chopped
0
1 cup
Arborio Rice
250 mL
1/2 cup
White wine
125 mL
1 carton
Chicken Broth - 35% Less Sodium, hot
900 mL
1/4 cup
Freshly grated Parmesan cheese
60 mL
1/2 tsp
Pepper
2 mL
¼ of the recipe
calories
280
fat
6 g
carbs
45 g
protein
8 g

Directions

  1. Preheat oven to 375°F (180°C). Place garlic and squash (cut-side down) on parchment paper-lined baking. Brush with 1 tsp (5 mL) of olive oil and season with salt and pepper. Roast until tender, about 40 min. Squeeze out garlic and scoop out squash, discarding skins. With a fork, mash garlic and squash together.

  2. Heat 2 tsp (10 mL) olive oil in a heavy-bottomed, medium-size saucepan over medium heat. Add onion and sauté, stirring until translucent, about 3 min. Add the rice, stirring to coat in oil until lightly toasted, about 2 min. Then, add squash mixture.

  3. Add wine and stir until almost fully absorbed. Then, add chicken broth one cup (250 mL) at a time. Stir often, letting rice almost fully absorb broth before adding another cup.

  4. Continue cooking until rice is creamy, cooked through but still firm to the bite, about 20 min. Stir in Parmesan cheese and pepper. Serve with a drizzle of the remaining olive oil and a shaving of fresh Parmesan if desired.