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Butternut Squash Risotto
with Gorgonzola
(0 votes)
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 45 mins
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This risotto is much lower in fat and calories than a traditional risotto but is a great source of fiber thanks to the squash and protein and calcium from the gorgonzola.
If gorgonzola is too strong a flavor for you, feel free to use parmesan cheese instead.
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 3.333 cups Squash (butternut, finely diced)
- 3 Tbsps olive oil
- 1 Leek (white part only, finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 2 cups Risotto
- 1 cup dry white wine
- 1 Orange (zest and juice)
- 4 cups chicken stock (or vegetable stock)
- 1 cup Gorgonzola
- 1 Tbsp freshly chopped thyme
- salt
- freshly ground peppers
Preparation steps
1.
Preheat the oven to 400°F.
2.
Arrange the diced squash on a baking tray. Mix with 2 tbsp oil and season with salt and ground black pepper. Roast in the oven for around 25 minutes until golden.
3.
Fry the leek and garlic in the remaining oil for 1-2 minutes without covering. Stir in the rice, fry together until translucent then deglaze with the wine and orange juice. Allow the liquid to be absorbed by the rice.
4.
Cover with stock. Stirring from time to time, allow the liquid to be absorbed by the rice then cover again with stock. Continue in this way until the risotto is creamy while the rice retains a slight bite (approx. 20 minutes).
5.
Stir in the orange zest, Gorgonzola and thyme. Finally, fold in the squash, season to taste with salt and ground black pepper, and serve.
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