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Title:   Squash Risotto Recipe

Nutrition facts

Serving Size 1/4 recipe
Amount per serving
Calories 580 Calories from Fat 180
Hide Daily Values % Daily Value*
Total Fat 20g 31%
  Saturated Fat 0g 0%
Cholesterol 75mg 25%
Sodium 790mg 33%
Total Carbohydrates 58g 19%
  Dietary Fiber 7g
  Sugars 7g
Protein 40g
Vitamin A 90%     Vitamin C 45%
Calcium 20%     Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet.
Description:

SQUASH RISOTTO
    

Ingredients:

3 cups fat free reduced sodium chicken broth
1 box (12 oz.) frozen cooked winter squash
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1/4 tsp. salt
4 Tbsp. Bertolli® Extra Virgin Olive Oil
1 package (10 oz.) sliced mushrooms
2 cups chopped onion
1 cup uncooked brown rice
1 cup frozen green peas, thawed
1 tsp. chopped fresh sage leaves or 1/4 tsp. dried sage leaves, crushed
6 Tbsp. grated Parmesan cheese
    Instructions:

In 2-quart saucepan, bring broth and squash to a boil over high heat.

Meanwhile, season chicken with salt and, if desired, black pepper. In 4-quart saucepan, heat 1 tablespoon Bertolli® Extra Virgin Olive Oil over medium-high heat and brown chicken. Remove chicken and set aside.

In same saucepot, heat 1 tablespoon Olive Oil over medium heat and cook mushrooms, stirring occasionally, 6 minutes or until golden. Remove mushrooms and set aside.

In same saucepot, heat remaining 2 tablespoons Olive Oil over medium-high heat and cook onion, stirring occasionally, 4 minutes or until tender. Add rice and cook, stirring frequently, 1 minute. Stir in squash mixture. Bring to a boil over high heat. Reduce heat to medium-low and cook covered, stirring occasionally, 35 minutes or until rice is tender. Stir in chicken, mushrooms and sage. Cook, stirring occasionally, 1 minute or until chicken is thoroughly cooked. Stir in 4 tablespoons cheese. Garnish with remaining 2 tablespoons cheese.
    
Serves:
    
4
Preparation Time:
    
15 Minute(s)
Cook Time:
    
55 Minute(s)
    
Nutrition Information per serving
Calories 580 , Calories From Fat 180 , Saturated Fat 4g , Trans Fat 0g , Total Fat 20g , Cholesterol 75mg , Sodium 790mg , Total Carbohydrate 58g , Sugars 7g , Dietary Fiber 7g , Protein 40g , Vitamin A 90% , Vitamin C 45% , Calcium 20% , Iron 15%



last edit by slc2006, 10/12/2007 2:01:23 PM

Edit Tags Tags:

High Protein   Mediterranean Food   Potassium   RECIPES  


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