Low Fat Butternut Squash Risotto Recipe

Low fat dishes can be difficult to find but recipes like Butternut Squash Risotto are ideal for midweek healthy eating. If you like Low Fat food then we have more recipes including ingredients squash / risotto.

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Butternut Squash Risotto Ingredients

Low Fat Butternut Squash Risotto

  • 14 1/2 ounces reduced sodium chicken broth, defatted
  • 4 cups water
  • 1 teaspoon salt
  • 2 slices bacon, diced
  • 1 onion, chopped
  • 1 cup arborio rice
  • 1 small butternut squash, peeled and diced
  • –3 cups
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 teaspoon freshly ground black pepper
  • 1.In a medium saucepan, bring chicken broth, water and salt to a simmer.
  • Reduce heat and keep at a bare simmer.
  • 2.Meanwhile, in a Dutch oven or large deep sauté pan, cook bacon over low heat until crisp.
  • Remove with a slotted spoon and set aside on a paper towel.
  • Discard rendered fat.
  • Return pan to heat, add onion and cook, stirring, until softened, about 5 minutes.
  • Stir in rice and squash; cook for 1 minute more.
  • 3.Ladle 1 cup simmering broth into rice mixture and cook, stirring, until most of the liquid has been absorbed, about 1 minute.
  • Continue stirring and adding broth as it is absorbed, 1/2 cup at a time, until squash is tender and mixture is creamy.
  • (Adjust heat as necessary to prevent scorching yet maintain a lively simmer.)
  • Total cooking time will be 20 to 25 minutes.
  • Remove from heat.
  • 4.Stir in 1/4 cup Parmesan, reserved bacon and pepper.
  • Serve hot, passing remaining 1/4 cup Parmesan separately.
  • MAKES 6 CUPS, FOR 4 SERVINGS.
  • 340 calories per serving; 12 grams protein; 6 grams fat(3.
  • 1 grams saturated fat); 59 grams carbohydrate; 1.
  • 080 mg sodium; 15 mg cholesterol; 3 grams fiber.
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