• Low Fat Parsnip And Butternut Squash Risotto With Herbs

    0 votes


    • 1 Tbsp. extra virgin olive oil
    • 1/2 c. finely minced onion
    • 4 ounce parsnips, trimmed peeled and minced
    • 2 c. Arborio rice, unwashed
    • 1/2 c. dry white wine
    • 6 c. vegetable broth, heated
    • 1 c. shredded butternut squash
    • 2 Tbsp. mixed herbs, see pantry note
    • 2 Tbsp. grated parmesan cheese salt and black pepper


    1. PANTRY: Use fresh herbs such as basil, mint, sage, chives, and or possibly parsley.
    2. Dry herbs also work well.
    3. 1. Heat the oil in a heavy 4-qt pot over medium-high heat. Add in the onion and parsnips and cook, stirring till the onion begins to soften, 2 to 3 min. Be careful not to brown it. Stir in the rice to coat the grains with the oil and onion mix, and cook about 1 minute longer.
    4. 2. Add in the wine and stir till it is mostly absorbed by the rice. Add in the broth, 1/2 c. at a time, stirring well after each addition. Wait till each addition is almost completely absorbed before adding the next 1/2 c.. Reserve 1/4 c. of the broth to add in at the end. After 10 min add in the squash.
    5. 3. When the rice is tender but hard, about 10 min long, turn off the heat.
    6. Add in the remaining 1/4 c. broth, the herbs, cheese, salt and pepper to taste and stir well to combine with the rice.

    Similar Recipes

    Leave a review or comment