Healthy Holiday Recipe: Butternut Squash Risotto

The holiday eating season is a great time of year to harvest squash and pumpkins and much of it is grown locally and used in a variety of your favorite holiday recipes. Many of these orange flesh vegetables, such as pumpkins and butternut, acorn, and delicotta squash, are considered to be healthy super foods. Why use canned pumpkin or butternut squash when with very little extra effort you could be using a fresh and local product! Pumpkin pancakes, breads, soups and other treats are also incredibly easy to make. One of my favorite squash recipes - and one that you can do right in your dorm microwave - is a butternut squash risotto.

Ingredients:

• 1 ¼ cups uncooked Arborio rice
• 2 tsp olive oil
• 2 ½ cups stock (chicken or vegetable)
• 1 cup water
• 1 lb of peeled, seeded and diced butternut squash
• ¼ cup shredded parmesan cheese
• Salt and pepper to taste

Steps:

1. Combine rice and oil in a 1 1/2-quart microwave-safe dish, stirring to coat. Microwave, uncovered, on HIGH for 3 minutes.
2. Add broth and 1 cup water to rice mixture; microwave, uncovered, on HIGH for 9 minutes.
3. Stir well; microwave, uncovered, on HIGH for 6 minutes.
4. Remove from microwave; let stand 5 minutes or until all liquid is absorbed.
5. While risotto stands, heat squash in microwave at HIGH 2 minutes or until warm. Add squash, salt, pepper, and cheese to risotto. Stir well to combine and enjoy