Butternut Squash Risotto

Wow, I haven't blogged all week! It's been a little crazy, and this is the first night this week that I have really cooked. I was starting to get depressed. But, thank goodness, I'm back in action tonight! It's pasta night, but we had risotto. That counts, right? I got this recipe from my favorite cookbook...Cooking Light. For just 275 calories, this was pretty darn good. Warm, creamy, and comforting on a winter night! I had butternut squash risotto at an Italian restaurant in Boston's North End this fall, and it was incredible. This is a very easy and healthy make-at-home version. This is going on my list of go-to recipes. Enjoy!

Butternut Squash Risotto

Cooking Light

2 cups water, divided
2 (14 1/4-ounce) cans low-salt beef broth
2 teaspoons olive oil
1/2 cup finely chopped yellow onion
3 cups (3/4-inch) cubed peeled butternut squash (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Arborio rice or other short-grain rice
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
3 tablespoons unsalted butter
2 tablespoons finely chopped fresh parsley

Bring 1 1/2 cups water and broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.

Heat the oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring frequently. Add 1/2 cup water, squash, salt, and pepper; cook 10 minutes or until squash is tender and water has almost evaporated. Add rice; stir until combined. Stir in 1/2 cup broth mixture; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in cheese, butter, and parsley. Serve immediately.





Oh, here is a picture of my Valentine's Day gift from my Mom. Monday night, she brought me a goodie bag of candy, some gorgeous earrings, and two cool kitchen gadgets! She got me a potato ricer...which is awesome...it can be used to make mashed potatoes, soups, and even baby food! AAAnd...this sweet little Le Creuset heart dish. I am using it to hold my Italian spice blend. So cute! Thanks Mom!