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Butternut Squash “Risotto” with Sage

 Butternut Squash “Risotto” with Sage
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Prep Time: 15 min Serves: 6
Cooking Time: 45 min Yield: 6 cups
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Here’s a scrumptious dish that makes an ideal vegetarian entree. Or serve smaller portions as an enticing side, if you prefer. Recipe and image courtesy of Jackie Newgent, RDN.



1. Bring the broth, rice, vinegar, and 3/4 teaspoon of the salt to a boil in a large saucepan over high. Cover, reduce heat to low, and simmer until the rice is cooked through yet slightly chewy, about 45 minutes. Set aside covered for 5 minutes to complete the cooking process.
2. Meanwhile, melt the butter with the oil in a large skillet over medium-high. Add the onion, squash, mushrooms, sage, and remaining 1/2 teaspoon salt and sauté until the squash and mushrooms are cooked through, about 10 minutes.
3. Stir the butternut squash mixture and goat cheese into the rice until just evenly combined. Serve as an entrée paired with a protein-rich appetizer or side.

(NOTE: For a vegan version, use olive oil in place of butter and soft vegan cashew cheese in place of goat cheese—or skip the cheese.)


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