Description
A comforting side dish worthy of being at a restaurant.
Ingredients
Scale
- 3 Cups Low Sodium Chicken Broth or Vegetable Broth
- *1 Cup Pureed Butternut Squash
- 1 Teaspoon Olive Oil
- 1 Cup Arborio Rice
- 2 Ounces Dry White Wine
- 1 Tablespoon Fresh Sage, chopped
- Salt & Pepper to taste
Instructions
- In a medium saucepan, heat broth and butternut squash puree over high heat. Once it comes to a boil, lower heat to low.
- In a large dutch oven over medium heat, add olive oil and rice and saute until rice is well coated. Add the wine and sage and stir until absorbed.
- Add a ladleful of broth to rice one at a time, not adding more until mostly absorbed. Stirring gently and constantly for about 30-40 minutes.
Notes
*In a 400-degree oven, roast squash for 25 minutes.
Recipe adapted by Skinny Taste.
Keywords: risotto, fodmap side dish, fodmap recipes
