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WInter Squash Risotto

Winter Squash Risotto

Just omit the cheese to make this quick and easy risotto recipe dairy free!
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Ingredients

Directions

Yield:
4 to 6 servings

Heat oil in large nonstick skillet over medium heat. Add squash; cook and stir 3 minutes. Add shallot; cook and stir 3 to 4 minutes or until squash is almost tender. Stir in paprika, thyme, salt, and pepper. Add rice; stir to coat.

Add wine, if desired; cook and stir until wine is absorbed. Add broth, 1/2 cup at a time, stirring frequently until broth is absorbed before adding next 1/2 cup. Continue adding broth and stirring until rice is tender and mixture is creamy, about 20 to 25 minutes.

Sprinkle with cheese just before serving. (For a dairy-free risotto, omit the cheese, or replace it with a dairy-free version.)

Nutrition Information:

Calories: 228 calories, Carbohydrates: 35 g, Protein: 8 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 6 mg, Sodium: 573 mg, Fiber: 4 g

Exchanges per serving: 2 Diabetic Carb Count, 2 Bread/Starch.

Copyright Diabetic Cooking.

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