Fall Vegetable Risotto
| Yield: | 6 Servings |
| Categories: | Rice |
| 2 | lb | Butternut squash |
| 3 | c | Nonfat low-salt chicken broth |
| Salt and pepper | ||
| 3 | md | Leeks; dice, white part and one inch green |
| 1 1/2 | tb | Extra virgin olive oil |
| 1 1/2 | c | Arborio rice |
| 3 | Garlic cloves; minced | |
| 2 | tb | Chopped fresh flatleaf parsley |
| 1 | ts | Chopped fresh thyme |
| 1/2 | ts | Chopped fresh rosemary |
| 1/2 | ts | Chopped fresh sage |
| 1/8 | ts | Freshly grated nutmeg |
| 1 | ts | Grated orange zest |
| 1/2 | Orange; juiced | |
| OPTIONS | ||
| 3 | tb | Pecans; toasted and chopped |
| 1/2 | c | Freshly grated parmigiano-reggiano |
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