butternut squash risotto
Preheat oven to 425F. Toss squash with a little oil or mist with cooking spray; season with salt pepper. Spread squash in an even layer on a rimmed baking sheet. Bank until tender, about 25 minutes, stirring every 10 minutes. Set squash aside.
Meanwhile, bring broth to a simmer in a saucepan over medium heat; keep warm.
While broth is heating, saute onion in 1 tablespoon oil in a large saute pan over medium-high heat for 3 minutes. Add garlic and saute for 1 minute more. Add rice and stir to coat with oil and vegetables.
Add 1/2 cup warm broth; simmer and stir with a wooden spoon until liquid evaporates, about 2 minutes. Stir in another 1/2 cup warm broth; simmer, stirring occasionally, until liquid is almost all evaporated. Continue adding broth in 1/2 cup increments, adding more only after previous addition has been absorbed. Taste rice after three-quarters of the broth has been added. Rice is done when it's tender but still slightly firm and white in the center (not chalky). Continue adding broth until only 1/2 cup remains.
Add thyme, sage, peas and cheese to pan with last 1/2 cup broth; stir until cheese melts, 1 to 2 minutes. Remove pan from heat before all liquid is absorbed. Gently fold in cooked squash and walnuts. Season risotto with salt and pepper. Garnish with additional thyme, if desired and serve warm.
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|Serving Size: 1 Serving (448g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 81 (21%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 7.2mg||2 %|
|Sodium 747.9mg||26 %|
|Potassium 694.8mg||18 %|
|Total Carbohydrate 62.6g||18 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 57.5g|
|Protein 13.3g||19 %|
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Calories per serving: 381
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