As we are looking for good taste and low calorie, we found this recipe in the newspaper. I made this it last night for a non-meat dinner along with a cup of Roasted Tomato Soup from the freezer. We will use leftovers for a side dish later in the week. The writer says you can wrap each cake up individually after baking and freeze or refrigerator for convenient reheating later. This was incredibly rich tasting even with the low fat. I liked the presentation cut into triangles. I was also thinking this could be made in ramekins and turned out or just served from the ramekin.
Butternut Squash Risotto Cakes
4 Entree or 8 side dish servings
3 cups butternut squash, cut into ½-inch cubes (about 1, 2-# squash)
4 teasp EVOO, divided
4 cups chicken broth
1 cup leeks, rinsed well and thinly sliced
1 cup medium-grain rice
½ cup dry white wine
½ cup fat-free half and half or lowfat milk
1/3 cup shredded Parmesan cheese
1 T chopped fresh parsley
1. Preheat oven to 400 degrees and line a jellyroll pan with foil. Toss the squash cubes with 2 teasp of the EVOO to coat. Spread cubes on prepared pan and bake until tender and lightly golden (30-40 minutes); stirring after 20 minutes.
2. While squash is baking make risotto. Heat chicken broth to gentle boil. Reduce heat to simmer, cover and keep warm until needed.
3. Heat remaining 2 teasp EVOO in large nonstick saucepan over medium heat. Add the leeks and sauté stirring often until soft and lightly brown. Add the dry rice and stir frequently for one minute.
4. Pour in the wine and simmer stirring constantly until liquid is absorbed. Reduce heat to low and add ½ cup of hot stock, simmer, stirring frequently until absorbed.
5. Add remaining stock ½ cup at a time allow stock to be absorbed before adding more. Stir each time you add stock. The rice should be tender and look creamy when finished.
6. Gently stir in the roasted squash, half and half, parmesan and parsley, cooking a couple of minutes. Add salt and pepper to taste.
7. Coat an 8 x 8” baking dish with cooking spray and spread risotto mixture evenly in pan. Bake at 400 degrees for 15 minutes. Let rest and then cut into triangle wedges.
Calories per entrée serving =335
Butternut Squash Risotto Cakes
4 Entree or 8 side dish servings
3 cups butternut squash, cut into ½-inch cubes (about 1, 2-# squash)
4 teasp EVOO, divided
4 cups chicken broth
1 cup leeks, rinsed well and thinly sliced
1 cup medium-grain rice
½ cup dry white wine
½ cup fat-free half and half or lowfat milk
1/3 cup shredded Parmesan cheese
1 T chopped fresh parsley
1. Preheat oven to 400 degrees and line a jellyroll pan with foil. Toss the squash cubes with 2 teasp of the EVOO to coat. Spread cubes on prepared pan and bake until tender and lightly golden (30-40 minutes); stirring after 20 minutes.
2. While squash is baking make risotto. Heat chicken broth to gentle boil. Reduce heat to simmer, cover and keep warm until needed.
3. Heat remaining 2 teasp EVOO in large nonstick saucepan over medium heat. Add the leeks and sauté stirring often until soft and lightly brown. Add the dry rice and stir frequently for one minute.
4. Pour in the wine and simmer stirring constantly until liquid is absorbed. Reduce heat to low and add ½ cup of hot stock, simmer, stirring frequently until absorbed.
5. Add remaining stock ½ cup at a time allow stock to be absorbed before adding more. Stir each time you add stock. The rice should be tender and look creamy when finished.
6. Gently stir in the roasted squash, half and half, parmesan and parsley, cooking a couple of minutes. Add salt and pepper to taste.
7. Coat an 8 x 8” baking dish with cooking spray and spread risotto mixture evenly in pan. Bake at 400 degrees for 15 minutes. Let rest and then cut into triangle wedges.
Calories per entrée serving =335
