Low-fat Parsnip And Butternut Squash Risotto With Herbs

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CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy	Vegetarian	Grains, Vegetables	6	Servings

INGREDIENTS

1	T	Olive oil
1/2	c	Finely chopped onion
4	oz	Parsnips, trimmed peeled
		and chopped
2	c	Arborio rice, unwashed
1/2	c	Dry white wine
6	c	Vegetable broth, heated
1	c	Shredded butternut squash
2	T	Mixed herbs, see pantry note
2	T	Grated parmesan cheese
		Salt and black pepper

INSTRUCTIONS

PANTRY: Use fresh herbs such as basil, mint, sage, chives, and or
parsley. Dried herbs also work well.  Heat the oil in a heavy 4-quart
pot over medium-high heat. Add the  onion and parsnips and cook,
stirring until the onion begins to  soften, 2 to 3 minutes. Be careful
not to brown it. Stir in the rice  to coat the grains with the oil and
onion mixture, and cook about 1  minute longer. Add the wine and stir
until it is mostly absorbed by  the rice. Add the broth, 1/2 cup at a
time, stirring well after each  addition. Wait until each addition is
almost completely absorbed  before adding the next 1/2 cup. Reserve 1/4
cup of the broth to add  at the end. After 10 minutes add the squash.
When the rice is tender  but firm, about 10 minutes long, turn off the
heat. Add the remaining  1/4 cup broth, the herbs, cheese, salt and
pepper to taste and stir  well to combine with the rice.  >Recipe
adapted from one by Judith Barrett, page 144 in RISOTTO  RISOTTI (1996
MacMillan). Modified to fit a vegetarian diet and for  mastercook: PER
SERVING: 452 cals, 7 g fat (14% cff) estimated by  Mastercook. >Email
from kitpath@earthlink.net 3/99  (ELF, veg-recipe)  Recipe by: Judith
Barrett's Risotto Risotti  Posted to EAT-LF Digest by PatHanneman
<kitpath@earthlink.net> on Mar  11, 1999, converted by MM_Buster v2.0l.

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