Low Sodium Butternut Squash Risotto
Indulge in the creamy comfort of Low Sodium Butternut Squash Risotto, a healthier twist on a beloved classic. This recipe combines the earthy sweetness of perfectly roasted butternut squash with the rich creaminess of Arborio rice, simmered in low-sodium vegetable broth for a flavorful and heart-conscious dish. A hint of garlic, onion, and fresh thyme adds aromatic depth, while grated Parmesan cheese provides a subtle savory finish. Perfect for a cozy dinner, this risotto is not only delicious but also quick to prepare in under an hour. Garnished with vibrant parsley, it's an elegant yet wholesome meal that impresses while being gentle on sodium.
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Recipe Information
Ingredients
- 1 medium Butternut squash
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Onion
- 3 Garlic cloves
- 1.5 cups Arborio rice
- 6 cups Low sodium vegetable broth
- 0.5 cups Grated Parmesan cheese
- 1 teaspoon Fresh thyme leaves
- to taste Ground black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Peel the butternut squash, remove the seeds, and cut it into 1/2-inch cubes.
Place the squash cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat evenly.
Roast the squash in the preheated oven for 20-25 minutes until tender and slightly caramelized, stirring halfway through.
While the squash is roasting, finely chop the onion and mince the garlic cloves.
In a large pot, heat the remaining 1 tablespoon of olive oil and the unsalted butter over medium heat.
Add the chopped onion to the pot and cook for about 5 minutes until it becomes translucent.
Stir in the minced garlic and cook for an additional 1 minute.
Add the Arborio rice to the pot and stir to coat the rice with the oil, butter, onion, and garlic. Cook for about 2 minutes until the rice is lightly toasted.
Slowly add the low sodium vegetable broth to the rice, one cup at a time, stirring frequently until the liquid is absorbed before adding more. Continue this process until the rice is creamy and cooked al dente, approximately 18-20 minutes.
Once the squash is done roasting, fold it into the risotto along with the grated Parmesan cheese, fresh thyme leaves, and ground black pepper to taste.
Check the seasoning, adjusting with more pepper if needed.
Remove the risotto from the heat and let it sit for a couple of minutes for the flavors to meld together.
Serve the risotto garnished with chopped fresh parsley.
Nutrition Facts
Calories |
1739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1594 mg | 69% | |
| Total Carbohydrate | 268.2 g | 98% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 41.1 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1171 mg | 90% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 5637 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
