VT THX: Autumn Risotto With Squash And Spinach

[Guest guest]

* Exported from MasterCook *

 

Autumn Risotto With Squash And Spinach

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 93

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Menu 2

Rice Vegetables

Vegetarian Times Thanksgiving

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil -- up to 2

1 medium onion -- diced

12 large mushrooms -- sliced

2 cloves garlic -- minced

2 cups peeled and diced butternut squash

(about 2 small squash)

2 cups arborio rice

4 cups water

1 cup diced carrots

1/2 teaspoon freshly ground white pepper

1/2 teaspoon salt -- up to 1

or to taste

1 cup corn kernels

2 cups chopped fresh spinach

1/4 cup freshly grated Parmesan cheese

2 tablespoons minced fresh parsley

 

MAKES 6 SERVINGS

 

Risotto is a creamy rice dish made with arborio rice, an Italian

grain. Butternut squash melds smoothly into the risotto and delivers a

wave of warm autumn flavors. Spinach and corn add a splash of color as

well as taste.

 

In a large nonstick saucepan or Dutch oven, heat oil; add onion, mushrooms

and garlic. Saute until mushrooms are very limp and onions are soft, about

7 minutes. Add squash, rice, 2 cups water, carrots, pepper and salt; cook

uncovered over medium-low heat about 10 minutes, stirring frequently.

 

Add remaining 2 cups water, corn and spinach; cook, stirring frequently,

until water is absorbed and rice is tender, about 10 minutes. Turn off

heat and stir in cheese. Transfer risotto to a large serving bowl and

sprinkle parsley on top.

 

Per Serving: 468 Calories; 11g Protein; 5g Fat; 68g Carbohydrates; 3mg

Cholesterol; 302mg Sodium; 3g Fiber.

 

 

 

 

 

- - - - - - - - - - - - - - - - - -