Happy New Year! Most of us make resolutions to eliminate ‘bad habits’, generally focusing on health and diet. Risotto, a soul-warming northern Italian dish composed of carnaroli rice, parmesan and mascarpone cheeses can take us off track of our new resolutions. This butternut squash variation contains over 60% less carbohydrates per serving than the original. Have fun and be creative.
Butternut squash risotto
Ingredients:
1 Tbsp olive oil
2 Tbsp onion, diced small
1 Tbsp garlic minced
12 oz. butternut squash, diced small
10 oz. chicken stock
4 oz. chanterelle mushrooms, peeled and quartered
4 oz. mascarpone cheese
1 cup spinach, chopped
salt & pepper
Directions:
Sauté the onion, garlic and mushrooms in the olive oil. Add the squash, and stock in a pan with enough stock to barely cover. Simmer until the squash is tender. Remove the squash from the pan and reduce the stock until thick. Add mascarpone and spinach. Adjust seasonings. Return the squash to the pan.
Serving Size: 4
Preparation Time: 30 minutes
Per Serving: 284 Calories; 6g Protein; 32g Carbohydrate; 5g Dietary Fiber;
Creative variations: Exchange the butternut squash with Sweet potato, Cauliflower, or Zucchini
Chef Bio:
John E. Thompson is a Certified Executive Chef and COO of 24X68 Culinary, a division of JET Setting Culinary Concepts LLC, a hospitality consulting, planning, and management organization.
