The rich sweet flavor of butternut squash, also known as winter squash, pairs beautifully with the creamy texture of risotto in this dish. Perfect for fall, pick up a squash from your local farmer’s market and enjoy the many benefits of this versatile vegetable – including immune-supporting vitamin A, C, omega-3s and beta-carotene!
2 tablespoons extra virgin olive oil
1/4 cup thinly sliced leek (white and pale green)
1 cup Arborio rice
2 1/2 cups diced (1/2 inch) organic butternut squash
1/2 teaspoon freshly grated nutmeg
4 1/2 heated vegetable broth
2 tablespoons unsalted butter
Sea salt and freshly ground black pepper
1. Heat the olive oil in a large heavy saucepan over medium heat. Add the leek and cook until softened, about 2 minutes. Add the rice and cook for 2 minutes, stirring frequently.
2. Add the squash, nutmeg and broth. Stir to mix. Bring to a boil, reduce heat to low, cover, and cook until the squash is tender, most of the liquid has been absorbed, and the risotto has the consistancy of a thick soup, 18-20 minutes.
3. Stir in the butter and season with salt and pepper.
From “The Swiss Secret to Optimal Health,” by Thomas Rau, MD, with Susan Wyler. Berkley Books 2009. Reprinted by permission.