Low-fat parsnip and butternut squash risotto with herbs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| ½ | cup | Finely chopped onion |
| 4 | ounces | Parsnips; trimmed, peeled and chopped |
| 2 | cups | Arborio rice; unwashed |
| ½ | cup | Dry white wine |
| 6 | cups | Vegetable broth; heated |
| 1 | cup | Shredded butternut squash |
| 2 | tablespoons | Mixed herbs; see pantry note |
| 2 | tablespoons | Grated parmesan cheese |
| Salt and black pepper | ||
Directions
PANTRY: Use fresh herbs such as basil, mint, sage, chives, and or parsley.
Dried herbs also work well.
1) Heat the oil in a heavy 4-quart pot over medium-high heat. Add the onion and parsnips and cook, stirring until the onion begins to soften, 2 to 3 minutes. Be careful not to brown it. Stir in the rice to coat the grains with the oil and onion mixture, and cook about 1 minute longer.
2) Add the wine and stir until it is mostly absorbed by the rice. Add the broth, ½ cup at a time, stirring well after each addition. Wait until each addition is almost completely absorbed before adding the next ½ cup.
Reserve ¼ cup of the broth to add at the end. After 10 minutes add the squash.
3) When the rice is tender but firm, about 10 minutes long, turn off the heat. Add the remaining ¼ cup broth, the herbs, cheese, salt and pepper to taste and stir well to combine with the rice.
>Recipe adapted from one by Judith Barrett, page 144 in RISOTTO RISOTTI (1996 MacMillan). Modified to fit a vegetarian diet and for mastercook: PER SERVING: 452 cals, 7 g fat (14% cff) estimated by Mastercook. >Email from kitpath@... 3/99
(ELF, veg-recipe)
Recipe by: Judith Barrett's Risotto Risotti Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 11, 1999, converted by MM_Buster v2.0l.