Butternut Squash Risotto
Prep Time
20mins
Time to Table
2hr 40mins
Serves
16 (1/2 cup per serving)
Ingredients
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1 1/2 cups Arborio rice
- 4 cups cubed butternut squash
- 6 cups vegetable broth
- 1 cup Daisy Cottage Cheese
- 2 tablespoons chopped fresh rosemary
- 1/2 teaspoon cracked black pepper
- 2 tablespoons pomegranate seeds
Ingredients
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1 1/2 cups Arborio rice
- 4 cups cubed butternut squash
- 6 cups vegetable broth
- 1 cup Daisy Cottage Cheese
- 2 tablespoons chopped fresh rosemary
- 1/2 teaspoon cracked black pepper
- 2 tablespoons pomegranate seeds
Directions
- Heat the butter over medium heat in a 12-inch skillet. Cook and stir the onion in oil for 5 to 7 minutes or until beginning to brown. Stir in the rice.
- Cook and stir for 1 to 2 minutes longer until the rice is lightly toasted. Transfer the rice mixture to a 4-quart slow cooker and add the squash.
- Heat the broth in a saucepan or in a large microwavable container until steamy. Pour over the rice.
- Cover and cook on High for 1 3/4 to 2 hours or until the rice is tender. Stir and continue to cook uncovered for 5 to 10 minutes longer or until almost all of the broth is absorbed.
- Stir the cottage cheese, rosemary and pepper. Heat uncovered for 10 minutes longer or until heated through.
- Transfer the risotto to a serving bowl. Garnish with the pomegranate seeds.
- Calories:126
- Cholesterol:7
- Dietary Fiber:1
- Protein:4
- Sodium:398
- Total Carbohydrate:21
- Total Fat:3
