Side Pannel
Fall Vegetable Risotto
Ingredients List
- 2 lb Butternut squash
- 3 c Nonfat low-salt chicken
- -broth
- Salt and pepper
- 3 md Leeks; dice, white part and
- -one inch green
- 1 1/2 tb Extra virgin olive oil
- 1 1/2 c Arborio rice
- 3 Garlic cloves; minced
- 2 tb Chopped fresh flatleaf
- -parsley
- 1 ts Chopped fresh thyme
- 1/2 ts Chopped fresh rosemary
- 1/2 ts Chopped fresh sage
- 1/8 ts Freshly grated nutmeg
- 1 ts Grated orange zest
- 1/2 Orange; juiced
Directions
OPTIONS
3 tb Pecans; toasted and chopped
1/2 c Freshly grated
-parmigiano-reggiano
Cut squash in half lengthwise, then scoop out and discard seeds. Peel and
cut into 1/2- inch chunks.
In a medium-size saucepan over high heat, bring broth and 3 cups water to a
simmer. Add squash and simmer until almost tender, 2 to 3 minutes. Remove
squasht season with salt and pepper, and set aside. Reserve broth
separately.
Place leeks and tips cup water in a large frying pan. Cover and simmer
until leeks are soft, about 12 minutes, adding more water if it evaporates.
Reserve leeks, and add cooking liquid to reserved broth.
Warm broth over low heat on a back burner. Warm olive oil in a large
skillet over medium heat. Add rice and cook, stirring constantly, 2 to 3
minutes. With a ladle, add about 3/4 cup broth and stir to free rice from
bottom and sides of pan.
When rice has absorbed first addition of broth, add another ladleful of
stock. Stir often to keep rice from sticking, adding more stock a ladleful
at a time to keep grains moist. After 10 minutes of adding broth and
stirring, add leeks, garlic. and next 7 ingredients (through juice) and
continue to stir. Continue to add broth until the rice is render with no
chalky centers (but still firm), 18 to 22 minutes. If you run out of broth,
add hot water. When rice is just tender, add an additional ladle of broth
or water and reserved squash. Remove pan from heat, cover, and let sit 5
minutes. Season with salt and pepper.
To serve, place the risotto in a bowl and garnish with pecans and cheese.
Serves 6.
[Per serving (without options): Calories 330 (11% from fat), Fat 4 g (1 g
saturated), Protein 9 g, Carbohydrate 66 g, Fiber 8 g, Cholesterol 0 mg,
Iron 5 mg, Sodium 105 mg, Calcium 118 mg]
3 tb Pecans; toasted and chopped
1/2 c Freshly grated
-parmigiano-reggiano
Cut squash in half lengthwise, then scoop out and discard seeds. Peel and
cut into 1/2- inch chunks.
In a medium-size saucepan over high heat, bring broth and 3 cups water to a
simmer. Add squash and simmer until almost tender, 2 to 3 minutes. Remove
squasht season with salt and pepper, and set aside. Reserve broth
separately.
Place leeks and tips cup water in a large frying pan. Cover and simmer
until leeks are soft, about 12 minutes, adding more water if it evaporates.
Reserve leeks, and add cooking liquid to reserved broth.
Warm broth over low heat on a back burner. Warm olive oil in a large
skillet over medium heat. Add rice and cook, stirring constantly, 2 to 3
minutes. With a ladle, add about 3/4 cup broth and stir to free rice from
bottom and sides of pan.
When rice has absorbed first addition of broth, add another ladleful of
stock. Stir often to keep rice from sticking, adding more stock a ladleful
at a time to keep grains moist. After 10 minutes of adding broth and
stirring, add leeks, garlic. and next 7 ingredients (through juice) and
continue to stir. Continue to add broth until the rice is render with no
chalky centers (but still firm), 18 to 22 minutes. If you run out of broth,
add hot water. When rice is just tender, add an additional ladle of broth
or water and reserved squash. Remove pan from heat, cover, and let sit 5
minutes. Season with salt and pepper.
To serve, place the risotto in a bowl and garnish with pecans and cheese.
Serves 6.
[Per serving (without options): Calories 330 (11% from fat), Fat 4 g (1 g
saturated), Protein 9 g, Carbohydrate 66 g, Fiber 8 g, Cholesterol 0 mg,
Iron 5 mg, Sodium 105 mg, Calcium 118 mg]
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