Butternut Squash Risotto

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This recipe is Diabetes Friendly and Heart Healthy

Yield: 8 servings (about ¾ cup per serving)

6 cups vegetable broth

2 Tbsp olive oil

1 onion, diced

1 Tbsp chopped garlic

2 Tbsp chopped fresh sage

3 cups butternut squash, peeled and cubed

2 cups Arborio rice

2 Tbsp roasted pine nuts

Chopped, fresh flat-leaf parsley or sage for garnish

Pour broth into a saucepan and bring it to a simmer. Warm the olive oil in a deep sauté pan.

Add onion and sauté 2-3 minutes. Add the garlic and sage and sauté for another 2 minutes.

Add squash and while stirring, cook for 1 minute. Add rice and stir until it is opaque, about 3 minutes. Add a ladle of the simmering broth (about 1 cup) and stir until broth is absorbed.

Lower the heat. Continue to add broth, a ladleful at a time, until the rice kernels are al dente’ in the center and creamy on the outside, 20-25 minutes in all. Add freshly ground black pepper to taste. Serve immediately, sprinkled with pine nuts and parsley or sage.

Nutrition facts (per serving): Calories 287; Fat 6 g; Saturated fat 1 g; Cholesterol 0; Sodium 711 mg; Carbohydrate 53 g; Fiber 2 g; Protein 7 g