October Recipe - Butternut Squash Risotto

INGREDIENTS
1 butternut squash, about 1 to 1 1/2 pounds
1 teaspoon tamari
5 cups vegetable broth
4 tablespoons (1/2 stick) butter, divided
1/2 medium onion, chopped
1 shallot, chopped
1 1/2 cup Arborio rice
1/2 cup white wine
3/4 cup Parmesan cheese, grated
Sea salt, to taste
Ground pepper, to taste

DIRECTIONS
Fill a pot with a steamer basket with 2 inches of water and turn heat to high. Cut squash in half and remove seeds, stem and peel. Cut squash into 1-inch pieces.

When water in pot is boiling, place squash in steamer basket above water and steam for about 4 minutes; then, sprinkle squash with one teaspoon of tamari. Continue steaming until squash is entirely tender, about 6 to 8 minutes more, and set aside.

Heat broth in large saucepan on medium-low heat. Melt 2 tablespoons of butter in a separate large saucepan over medium heat. Add onion and shallot and cook until translucent. Add rice and stir to coat with butter, onions, and shallots. Add wine and 1/2 cup of the warm broth. Stir until most of liquid is absorbed.

Add another 1/2 cup of broth and stir until most of liquid is absorbed. Continue this process until rice is tender, cooked through, but is still somewhat firm, around 20 to 25 minutes total. Add remaining 2 tablespoons butter, Parmesan, 3 cups of cooked squash (more or less to your taste) and stir to combine. Season to taste with salt and pepper and serve warm.

NUTRITION

• Calories 230
• Calories from fat 60
• Total Fat 6 g
• Saturated Fat 4 g
• Cholesterol 15 mg
• Sodium 240 mg
• Carbohydrates 34 g
• Dietary Fiber 3 g
• Sugar .3 g
• Protein 6 g

Serves 6

Recipe courtesy of Whole Foods Market