How to Make Can Diabetics Eat Risotto

Easy Butternut Squash Risotto

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Recipe Summary Easy Butternut Squash Risotto

Simple and hearty butternut squash risotto dish.

Ingredients | Can Diabetics Eat Risotto

5 cups vegetable broth

1 tablespoon olive oil

1 medium onion, finely chopped

1 ½ cups Arborio rice

½ cup dry white wine

1 pound mashed, cooked butternut squash

8 tablespoons finely shredded Parmesan cheese, divided

2 tablespoons chopped fresh sage

salt and ground black pepper to taste

Directions

Pour broth in a medium saucepan, cover, and heat over medium-low heat until warm, about 10 minutes.

Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, 6 to 8 minutes. Add rice; cook and stir for 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 2 minutes. Add 1/2 cup warm broth and simmer, stirring frequently, until it is absorbed, about 5 minutes. Repeat with remaining broth, adding 1/2 cup at a time and stirring until all broth is absorbed and rice is tender and creamy, about 25 minutes more.

Meanwhile, puree cooked squash. Add pureed squash to rice with 6 tablespoons Parmesan cheese, sage, salt, and pepper. Stir until cheese is melted. Garnish with remaining Parmesan and serve immediately.

Info | Can Diabetics Eat Risotto

prep: 10 mins cook: 50 mins total: 1 hr Servings: 4 Yield: 4 servings

TAG : Easy Butternut Squash Risotto

Main Dish Recipes, Rice, Risotto Recipes,