Get things simmering with a scrumptious risotto. Pureed butternut squash and sage add rich seasonal notes to this creamy serving.
3 cups reduced sodium chicken broth
1 cup pureed butternut squash
2 tbsp Smart Balance® Blended Butter Sticks
1 tbsp minced fresh sage
1 cup arborio rice
1/4 cup dry white wine
3 tbsp fresh grated parmesan cheese
salt and freshly ground black pepper to taste
In a large saucepan over medium-high heat bring the broth and squash puree to a boil. Reduce to a simmer and maintain over low heat.
Heat a large saucepan over medium heat, melt 1 tablespoon of the butter. Add the rice and stir until the grains are well coated and are nearly translucent, about 3 minutes. Stir in the sage, add the wine and stir until it is absorbed.
Add the broth mixture a ladleful at a time, stirring frequently after each addition. Wait until the broth is almost completely absorbed before adding more.
When the rice is tender but slightly firm in the center and looks creamy (after about 30 minutes), stir in the remaining tablespoon of butter, the cheese, salt and pepper. Add more broth if needed so the rice is thick and creamy. Let stand for 2 minutes. Serve immediately.
Nutrition per serving
Saturated Fat 2g
Mono Fat 1g
Poly Fat 0g
Trans Fatty Acid 0g
Dietary Fiber 2g
Total Sugars 0g