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Risotto with Butternut Squash, Pancetta, and Jack Cheese

See full recipe on: My Recipes



Ingredients

1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 1/2 cups)
Cooking spray
2 cups fat-free, less-sodium chicken broth
1 1/3 cups water
2 tablespoons madeira wine or sweet marsala
1 tablespoon minced fresh tarragon
4 ounces chopped pancetta
1 cup finely chopped onion
1 teaspoon olive oil
2 garlic cloves, minced
3/4 cup uncooked arborio rice or other short-grain rice
2/3 cup (about 2 1/2 ounces) 1/2-inch-cubed monterey jack cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons pine nuts, toasted
Fresh tarragon sprigs (optional)

Nutrition 4 servings

Per Serving % Daily Value
Calories 512
Fat 24g 37%
Carbs 57g 19%
Protein 16g 32%
Fiber 5g 21%
Cholesterol 41mg 13%
Sodium 532mg 22%
     
Fat
Carbs
Protein

Preparation






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