dish
Butternut Squash and Dried Fig Risotto

4
Serves
464
Calories
14
Nutrients
12
Vitamins

Ingredients

2 3/4 cups low-sodium chicken broth
3 tablespoons unsalted butter
1 teaspoon olive oil
1/2 cup finely diced butternut squash
1 cup Arborio rice
1/4 cup dry white vermouth, plus a splash to finish
1/4 cup freshly grated Parmigiano-Reggiano cheese

Cooking Instructions

1. In a medium saucepan, combine 3/4 of the chicken broth with the figs and bring to a simmer. Remove the saucepan from the heat and let stand until the figs are plump and tender, about 5 minutes.

2. With a slotted spoon, transfer the figs to a plate and set aside. Add the remaining broth to the pan and bring just to a simmer; keep warm over very low heat.

3. Meanwhile, in a medium nonreactive saucepan, heat one tablespoon of the butter and the oil over medium heat.

4. Add the onion, carrots, squash, and celery and sauté for 5 minutes.

5. Add the rice and cook until it is coated with oil and begins to crackle a little, about 3 minutes; it should be quite aromatic.

6. Add the vermouth and allow it to sizzle until evaporated.

7. Begin adding the remaining chicken broth approximately 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding another. Continue cooking until the broth is incorporated and the rice is tender, about 15 minutes.

8. To finish the risotto, stir in the plumped figs, the remaining 2 tablespoons butter, the Parmigiano, and a splash of vermouth. Taste and season with salt and pepper.

9. Spoon the risotto onto serving plates and garnish with thyme and rosemary, if desired.

Serving Size: 1/2 cup

Nutrition Information

Number of Servings: 4
Calories
464
Protein
12 g
Total Carbohydrate
73 g
Dietary Fiber
6 g
Soluble Fiber
1 g
Insoluble Fiber
4 g
Sugar
17 g
Total Fat
12 g
Saturated Fat
7 g
Monounsaturated Fat
1 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
27 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
11 %
Percent Calories from Carbohydrate
66 %
Percent Calories from Fat
23 %
Vitamin A
11488 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
1 mcg
Vitamin C
7 mg
Vitamin D
2 IU
Folate
22 mcg
Vitamin E
0 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
Calcium
167 mg
Iron
2 mg
Phosphorus
100 mg
Potassium
489 mg
Sodium
260 mg
Zinc
1 mg