Butternut Squash Risotto

Mmm, love, love, love the fall, October, November and December, my favorite months of the year.  Love the night shade veggies, colder weather, soups, and tastes of fall.  Today was a light cross training day and tonight's dinner was one of my favorite fall dishes, butternut squash risotto.

This is a super easy dish, tasty, and loaded with healthy carbohydrates to fuel the runs.  This dish is quite tasty for the vegetarian as well as meat eater.

Ingredients:

1 cup Arborio rice

5 cups low sodium broth (vegetarian or chicken)

1 1/2 cup cubed butternut squash

1 small onion, chopped (about 1/2 cup)

1 lb. Boca crumbles or 1lb lean ground turkey

Italian Spices

1 -2 Tbs. Olive Oil

Asagio Cheese as garnish

Directions:

1.     Warm broth and keep warm.

2.     Heat the skillet for about 1 - 2 minutes over medium high heat.  Add 1 Tbs. olive oil until warm, about 30 sec to 1 minute.

3.     Sautee onions until slightly translucent, about 2 minutes, add squash and sauté for about 1 -2 minutes longer.  Add rice and toast for until slightly translucent around the edges. 

4.     In separate skillet, heat 1 Tbs olive oil and brown Boca crumbles or ground turkey; season with Italian seasonings.

5.     Add one cup of broth to risotto, stirring constantly until liquid is absorbed.  Repeat adding broth in 1/2 cup portions until all broth is used. 

6.     Combine Boca crumbles or turkey to rice.  Stir and top with grated Asagio cheese (about 1/4 cup)

Nutrition Analysis:  (Turkey)  Yield:  10 servings (267g; ~ 1 1/2 cups)

Calories: 221, Total Fat: 7 grams, saturated: 1.5 grams, Cholesterol: 41 mg, Sodium 41 mg, Total Carbohydrates: 23, dietary fiber: 3 grams, Protein: 13.1 grams, Vitamin A: 56%, Vitamin C: 10%, Calcium: 2%, Iron: 3%

I like to serve this dish with a side salad of mixed greens and garden vegetables for a healthy, flavorful, and nutrient rich dinner.