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Serve this slightly sweet, cinnamon-scented risotto with grilled tofu or chicken. It makes an excellent main course when topped with grated cheese.
Prep time: 25 minutes
Cooking time: 25 minutes
1 1/4 cups arborio rice
3 tbs. shallots, minced
1 tbs. olive oil
1/3 cup dry white wine
3 cups low sodium vegetable or chicken broth or water
1/2 tsp. salt
Freshly ground black pepper
2 tsp. ground cinnamon
2 cups raw butternut squash, peeled and diced
1/4 cup fresh basil or parsley, minced
1/4 cup toasted pecans, chopped or 1/4 cup grated Parmesan or soy cheese (optional)
1. Rinse rice and set aside in a strainer to dry. In a medium saucepan, sauté shallots in olive oil, stirring often. Cook until shallots are soft.
2. Add rice and cook, stirring constantly, until most of the grains turn a milky color. Don’t allow rice to brown.
3. Immediately stir in wine and cook until it’s absorbed. Stir in 1/3 cup of broth, salt, pepper, and cinnamon. Cook, stirring constantly, until stock is absorbed. Continue to cook risotto for about 15 minutes, stirring in stock 1/3 cup at a time.
4. Add squash to rice and continue stirring in small amounts of stock until rice is tender and squash is cooked. Stir in minced fresh herbs and turn risotto out onto a serving dish. Garnish with pecans or grated cheese.
Per serving: Calories: 374 Fat: 10 g Protein: 7 g Carbohydrate: 62 g