Risotto is one of my favorite dishes, I can easily eat it alone as my full meal or as a side dish with a piece of fish or grilled chicken. There are a lot of recipes out there for risotto, but many time the calories can really add up. I modified a recipe that I found on Skinnytaste and made a dairy free yet creamy risotto. This is one of my favorites and the sage really compliments the sweetness of the butternut squash.
Enjoy 🙂 Jenn
3 cups fat free low-sodium chicken broth
1 cup butternut squash puree
1 tsp olive oil
3 cloves garlic, chopped
1/4 cup yellow onion, diced
1 cup arborio rice
2 oz dry white wine
1 tbsp fresh sage, minced
In a sauce pan, heat chicken broth and butternut squash. Set aside.
In a saute pan, heat olive oil. Add garlic and onions and saute for a few minutes, then add the rice. Stir well. Add the wine and sage and stir until all liquid is absorbed by the rice. Next, using a ladle, add the broth and squash mixture, one scoop at a time. Once the liquid is absorbed add another scoopful and continue stirring. Continue this process, one spoonful at a time, until all liquid is absorbed, about 25-30 minutes should be your total cook time. Rice should have a creamy texture. Remove from heat and serve 🙂