Butternut Squash Risotto

"Here's a perfect example of a traditional Italian dish and cooking technique adapted to an American ingredient. Where the recipe originated in Italy, the Italian pumpkin, zucca barucca, is used. But here in the States, I use butternut squash. In fact, I have served this risotto as a first course for our Thanksgiving." -Giuliano Hazan

Yield: 8 servings (serving size: 2/3 cup)

Ingredients

• 2  cups  water, divided
• 2  (14 1/4-ounce) cans low-salt beef broth
• 2  teaspoons  olive oil
• 1/2  cup  finely chopped yellow onion
• 3  cups  (3/4-inch) cubed peeled butternut squash (about 1 pound)
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1 1/2  cups  Arborio rice or other short-grain rice
• 1/2  cup  (2 ounces) grated Parmigiano-Reggiano cheese
• 3  tablespoons  unsalted butter
• 2  tablespoons  finely chopped fresh parsley

Preparation

Bring 1 1/2 cups water and broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.

Heat the oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring frequently. Add 1/2 cup water, squash, salt, and pepper; cook 10 minutes or until squash is tender and water has almost evaporated. Add rice; stir until combined. Stir in 1/2 cup broth mixture; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in cheese, butter, and parsley. Serve immediately.

Nutritional Information

Calories:

272 (25% from fat)

Fat:

7.6g (sat 4g,mono 2.8g,poly 0.5g)

Protein:

7.9g

Carbohydrate:

41.4g

Fiber:

2.8g

Cholesterol:

15mg

Iron:

1mg

Sodium:

275mg

Calcium:

119mg