Winter Squash Risotto
Butternut squash, acorn squash are both popular during the winter months and rightly so, they bring a delicious hearty flavor to dishes like baked chicken, roasted vegetables and this winter risotto.
Naturally gluten-free, risotto is a recipe that provides a strong source of energy, is filling and loves a variety of ingredients. This recipe version showcases butternut squash, shallots, shitake mushrooms, fresh thyme leaves, saffron and finished with parmesan cheese. Serve this as a vegetarian entrée – it’s filling enough for a meal – or with grilled, poached or baked rosemary chicken or a white fish such as halibut or sea bass.
Risotto is a dish best consumed on high activity days. Eat earlier in the day, as for lunch, or early evening for best metabolizing results. Great dish for leftovers!
Not a rice lover? Equally gluten-free quinoa can be substituted in equal amounts for the rice.
Serving size: 1 cup
Saturated fat: 0.7g
Winter Squash Risotto
Winter squash is stirred into delicious risotto with shitake mushrooms, shallots, fresh thyme and saffron
- 5 cups reduced-sodium chicken broth
- 1 tablespoon olive oil
- 3 medium shallots, thinly sliced
- 3 cups chopped peeled butternut squash (1/2-inch pieces)
- 2 cups shiitake mushroom caps, thinly sliced
- 2 teaspoons freshly chopped thyme leaves
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1/8 teaspoon crumbled saffron threads, (optional)
- 1 cup arborio rice
- 1/2 cup dry white wine, or dry vermouth
- 1/2 cup finely grated parmesan or parmigiano-reggiano cheese
- Bring broth to a boil in medium saucepan, reduce heat and keep hot.
- Heat oil in a separate saucepan and add shallots, stirring until fragrant, about 1 minute.
- Stir in squash and mushrooms and cook until soft, about 5 to 8 minutes.
- Stir in salt, pepper, thyme and saffron.
- Add the rice and stir until translucent; then add the wine and continue to stir for about 1 minute.
- Stir in 1/2 cup of broth and continue stirring until liquid has been absorbed.
- Repeat by adding 1/2 cup broth at a time until all liquid has been absorbed and rice in al dente.
- Remove from heat and stir in the parmesan cheese.
- Serve hot.