This creamy and flavorful risotto pairs the natural sweetness of butternut squash with the earthy flavor of sage, making it a comforting and nutritious fall meal.
Ingredients:
- 1 cup diced butternut squash
- 1 cup arborio rice
- 1/2 onion, diced
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp fresh sage, chopped
- 1/4 cup Parmesan cheese, grated
- Salt & pepper to taste
Instructions:
- Heat olive oil in a pan and sauté onion and garlic until softened.
- Stir in the arborio rice and cook for 1 minute.
- Gradually add vegetable broth, stirring constantly, until the rice absorbs the liquid. Keep adding broth until the rice becomes creamy.
- Stir in butternut squash and sage, cooking until the squash is tender.
- Finish with Parmesan cheese, and season with salt and pepper.
Health Benefits:
- Butternut squash has a low glycemic load and is rich in fiber, vitamins A and C, making it a great choice for blood sugar management.
- Arborio rice, while starchy, is balanced by the fiber-rich squash and healthy fats from olive oil, helping keep the meal well-rounded.
Nutritional Information (per serving):
- Calories: 350
- Carbs: 48g
- Protein: 10g
- Fat: 10g
- Fiber: 4g
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