Saffron & Squash Risotto
1 large butternut squash (about 1.5 lbs), peeled and diced
1/2 tsp chili powder
5 and a 1/2 cups low-sodium chicken broth
a generous pinch saffron (16-20 threads)
1 tablespoon extra virgin olive oil
1/2 small onion, finely diced
1 large cloves garlic, minced
salt and pepper
dash of freshly ground nutmeg
1 cups arborio rice
3/4 cup pumpkin puree
1. Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil and spray with nonstick spray.
2. Add squash to baking sheet and spray with nonstick spray. Season with chili powder, salt and pepper, to taste. Use your hands to mix squash cubes until they are evenly coated in spices. Spread out in a even layer.
3. Roast squash 35-40 minutes, or until tender and golden, stirring halfway through cooking. Once squash are cooked through, remove from oven and set aside.
4. While the squash is roasting, place the broth and saffron in a medium pot and bring to a low boil. Reduce heat to low and keep warm.
5. Meanwhile, heat the olive oil in a large saucepan over medium heat. Add in the onion and garlic; season with salt, pepper, and nutmeg. Saute until onion is beginning to soften, 4-5 minutes.
6. Stir in rice, and cook for 1 minute. Add a ladleful of warm broth and cook, stirring often, until the liquid is absorbed.
7. Continue adding stock, a ladleful at a time, and stirring until it is absorbed. Cook rice for 18-22 minutes from the first addition of stock, or until tender and creamy (the majority of the stock should be added).
8. Once rice is fully cooked reduce heat to low then stir in pumpkin puree, and roasted squash. Season to taste with salt and pepper. Continue cooking just until pumpkin and squash are heated through, stirring constantly.
9. Ladle into shallow bowls and enjoy!
Nutrition Information--approximately 275 calories per serving