Risotto with butternut squash

Recipe Information

Ingredients

• 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 1/2 cups)

• Cooking spray

• 2 cups fat-free, low-sodium chicken broth

• 1 1/3 cups water

• 2 tablespoons Madeira or sweet Marsala wine

• 1 tablespoon minced fresh tarragon

• 4 ounces chopped pancetta

• 1 cup finely chopped onion

• 1 teaspoon olive oil

• 2 garlic cloves, minced

• 3/4 cup uncooked Arborio rice or other short-grain rice

• 2/3 cup (about 2 1/2 ounces) 1/2-inch-cubed Monterey Jack cheese

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 2 tablespoons pine nuts, toasted

• Fresh tarragon sprigs (optional)

Directions

• Preheat an oven to 475°F. Coat a shallow baking dish with nonstick cooking spray. Cook the squash for 20 minutes (until tender), turning halfway through. Remove the squash from oven and reduce heat to 325°F.

• Meanwhile, add the broth, water, wine, and tarragon to a saucepan over medium-low heat. Bring to a simmer, then reduce heat and keep warm.

• Place the pancetta in a large Dutch oven and cook over medium-high heat until the pancetta is crisp. Remove the pancetta and place on a paper towel to remove excess oil.

• Sauté the onion and oil in the Dutch oven until the onion is tender (about 10 minutes). Add the garlic and sauté for 1 minute; then add rice and sauté for 1 minute more.

• Reduce heat to medium, add the chicken broth mixture, and bring to a boil. Cover the pan, reduce heat to low, and simmer for 10 minutes. Avoid stirring the rice.

• Bake the rice mixture in the Dutch oven at 325°F for 15 minutes. After removing from oven, mix in the squash, pancetta, cheese, salt, and pepper. Cover and let sit for 10 minutes. Top with pine nuts and tarragon.

Nutrition (per serving)

• Calories: 423 cal

• Total fat: 14g

• Saturated fat: 6g

• Monounsaturated fat: 6g

• Cholesterol: 28mg

• Sodium: 783mg

• Carbohydrate: 57g

• Fiber: 7g

• Protein: 15g