Butternut Squash Risotto

(Serves 4) 

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