Vanilla-scented butternut squash risotto
Serves 6
2 tablespoons extra-virgin olive oil
1/4 cup scallions, sliced thinly
or
1/4 cup shallots finely
1 1/2 cups Arborio rice
5 cups chicken or vegetable broth
3 1/2 cups butternut squash, peeled and cut into small chunks or bite-size pieces
1/2 cup chopped parsley
2 tablespoons butter
1 teaspoon pure vanilla extract
1/2 cup freshly grated Parmesan or Romano cheese
Freshly ground black pepper and salt to taste
In a heavy-bottomed pan, cook scallions or shallots in oil over low-medium heat until lightly golden,
about 5 minutes.
Add rice and turn several tunes to coat with oil. Turn heat to medium-high and add a ladle of broth,
stirring constantly to keep rice from sticking to the bottom or sides of pan. When broth has been absorbed,
add another ladle of broth, the squash and the parsley~ Stirring steadily to keep the rice from sticking add
balance of the broth, a ladle at a time. Rice is done when it is firm but tender, without a chalky center.
Remove from heat and add butter, vanilla, cheese, salt and pepper. Stir quickly and thoroughly to
combine.
Per serving 333 calories, 9g protein, ]3g fat (5g saturated), 46g carbohydrate, 1,031mg sodium, 17mg cholesterol, L5g dietary fiber.
Patricia Rain