Butternut Squash "Risotto"

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This recipe makes 2 servings
Recipe Nutrition Info Comments 0
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Traditional risotto recipes call for continuous stirring of rice and broth to create a creamy texture. We took a shortcut on that cooking method, but the results are still luscious. Cut prep time and effort by using frozen squash, which microwaves in minutes.


  • 1 tablespoon oil, olive, extra-virgin
  • 1/2 small onion(s)
    finely chopped
  • 1 clove(s) garlic
  • 1/2 cup(s) rice, brown long grain
  • 2 cup(s) broth, chicken, fat-free, less sodium
  • 10 ounce(s) squash, butternut
    frozen, or winter squash
  • 2 tablespoon half-and-half, fat-free
  • 1 teaspoon sage, fresh
    finely minced
  • salt
    to taste
  • pepper, black ground
    to taste
  • 1/4 cup(s) cheese, Parmesan


  • 1

    Warm oil in medium nonstick saucepan over medium-low heat. Add onion and garlic; cook 2 minutes, until softened, stirring often. Add rice; stir to coat. Add 1 1/2 cups broth; bring to a simmer. Reduce heat to a very low; cover and cook 35 to 40 minutes, until liquid is absorbed and rice is tender.

  • 2

    Meanwhile, cook squash according to package directions.

  • 3

    Add squash and remaining 1/2 cup broth to rice, still over low heat. Stir slowly for about 5 minutes, until broth is incorporated. Stir in half-and-half and sage. Keep stirring, adding broth if necessary, until of desired consistency. Season with salt and pepper to taste. Serve hot, garnished with cheese.

Nutritional Information Amount Per Serving
  • Calories380
  • Total Fat15g
  • Saturated Fat5g
  • Sodium350mg
  • Carbohydrates52g
  • Dietary Fiber6g
  • Protein16g
  • Cholesterol15mg
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