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Title: Risotto with Butternut Squash, Greens, Tomato
Categories: Vegetarian Vegan Entree Ornish
Yield: 6 Servings
| 7 | c | Vegetable stock |
| 2 | c | Onion, yellow; diced |
| 1 1/2 | c | Butternut squash; cut into 1/2-inch cubes |
| 2 | c | Arborio rice |
| 3/4 | c | Plum tomatoes, canned drained, cut in 1/2" dice juices reser |
| 1/2 | ts | Nutmeg (optional) |
| 1 | ts | Orange zest; grated (opt) |
| 3 | c | Swiss chard; cut into 1/2" strips |
| Salt and pepper |
Bring 1 cup stock to a simmer in a large saute pan. Add the onions and simmer for 10 to 15 minutes, or until they are tender and translucent.
While the onions are cooking, bring the restof the stock to aboil in alarge saucepan.Drop the butternut squash into the boilinig stock, reduce th eheat, and simmer until the squash is cooked but still firm. Remove the squash with a slotted spoon and set aside. Keep the stock at a simmer.
Add the rice to the cooked onions and cook 3 to 5 minutes, until the rice is opaque. Ladle 1 cup of the simmering stock into the rice and stiruntil the stock is absorbed. Add another cup of stock and cook over low heat, stirring occasionaly. Repeat the process with 1 more cup of stock; the rice wil absorb the stock more slowly now but you can't rush it. When the rice is almost al dente, stir in the cooked squash and the tomatoes, the optional nutmeg and orange zest, and cook for a few minutes. Add 1 1/2 cups more simmering stock and cook again until nearly absorbed, then add the greens and stir until they are wilted. Season to taste with salt and pepper. Serve at once. The misture should be a little soupy in the bowl and the rice should be al dente, soft on the outside and firm in the center.
Serving size: 2 cups 308 cal .8 g fat 0 mg chol 212.2 mg sod w/o added salt Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE
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