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Shortcut Butternut Squash and Sage Risotto
Creamy, gluten-free Shortcut Butternut Squash and Sage Risotto is made with a time-saving short-cut!
Servings 6
Calories 203kcal
Ingredients
- 1 Tablespoon butter
- 1 large shallot chopped
- salt and pepper
- 2 garlic cloves minced
- 1 cup arborio rice
- 1/3 cup white wine
- 3 cups 1/2" cubed butternut squash
- 5 cups chicken broth
- 10 - 12 fresh sage leaves chopped
- 1/4 cup parmesan cheese
Instructions
- Bring chicken broth to a boil in a saucepan then turn heat to low and keep at a simmer.
- In a large saucepan heat butter then add shallot, season with salt and pepper, and then saute until tender, 2 minutes. Add garlic and saute for 30 more seconds. Add rice then stir to coat and cook for 1 more minute.
- Add wine then stir until nearly absorbed. Add butternut squash and heated chicken broth. Turn heat up just slightly then stir constantly until rice and squash are tender, and nearly all the broth is absorbed, about 25 minutes. If broth gets to a hard boil, turn heat back down. Remove pan from heat then stir in sage and parmesan cheese then serve.
Notes
- Serves 4 as a main dish or 6 as a side.
Nutrition
Calories: 203kcal | Carbohydrates: 37g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 813mg | Potassium: 335mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7536IU | Vitamin C: 15mg | Calcium: 97mg | Iron: 2mg