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BUTTERNUT SQUASH RISOTTO

Makes 6 servings

• 1 butternut squash, about 1 1/2 pounds
• 2 tablespoons butter
• 1 medium onion, chopped
• 1 1/2 cups uncooked arborio or medium grain rice
• 1 tablespoon chopped fresh sage
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper
• 4 1/2 cups chicken broth
• 3/4 cup grated Parmesan cheese


Prick squash in several places, set in shallow baking dish; bake at 350 degrees 50 minutes or until tender.
Cool slightly; peel, remove seeds and strings from center and cut into 1/2-inch cubes.
Set aside.

Melt butter in large saucepan over medium-high heat.
Add onion; cook until onion begins to brown, about 4 to 5 minutes.

Add rice and sage; stir 1 to 2 minutes.

Add nutmeg, cayenne pepper, squash and broth.

Cover and cook 10 minutes.

Stir; reduce heat to medium-low, cover and cook until rice is tender and mixture has a creamy consistency, about 10 to 12 minutes.

Remove from heat; stir in cheese.

Serve immediately.

Each serving provides 351 calories, 11 grams protein, 10 grams fat, 55 grams carbohydrate, 1 gram dietary fiber, 21 milligrams cholesterol and 1030 milligrams sodium.

USA Rice Federation www.usarice.com