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Prep Time: 10 mins | Cook Time: 30 mins | Serves: 6

Ingredients

• 4 c butternut squash, peeled and cubed from a 1 1/2 lb squash

• 2 Tbsp extra virgin olive oil, divided

• 4 c or more low sodium chicken or vegetable broth, divided

• 1/2 medium white onion, peeled and diced

• 1 c Arborio rice

• 1/2 c dry white wine, such as Chardonnay

• 1/2 c grated Parmesan

• 4 c Arugula

• Salt and pepper

Directions

1. Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add butternut squash and sauté until squash begins to caramelize, about 5 minutes. Add 1 cup broth, cover and simmer until squash is tender when pierced with a fork. Place squash and broth in a blender or food processor and puree until smooth. If mixture is too thick, add a bit of water until puree resembles thick cake batter. Set aside.

2. Warm remaining chicken stock in a small saucepan over medium heat. Heat remaining tablespoon olive oil in a medium saucepan over medium-high heat. Add onion, a pinch of salt and sweat onions until translucent, about 3 minutes. Add rice and sauté until it turns translucent and absorbs part of oil. Pour in wine, stirring until completely absorbed by rice, about 5 minutes. Add one cup of broth, lower heat to medium and simmer until broth is almost completely absorbed by rice, stirring often. Repeat two more times with remaining broth.

3. Mix in butternut squash puree and Parmesan. Cook until rice is al dente but still creamy, another 3 to 4 minutes. Season with salt and pepper if desired. Divide risotto among plates, top with arugula and serve immediately.

Notes

• Lemon juice can be substituted in for dry white wine.

Nutrition: (per serving) Calories: 301 kcals | Total Fat: 10 g | Saturated Fat: 3 g | Cholesterol: 14 mg | Sodium: 630 mg | Carb: 42 g | Protein: 8 g | Fiber: 3 g.

From the Kitchen of Chef Tse | March 2018
Basecamp Prevention + Wellness, Providence | providencebasecamp.org