I love a good risotto, but they are often times really full of butter and cheese which, of course, adds to the deliciousness of the dish.  However, neither Hubby nor I really need to add those extra calories into our meals on any sort of regular basis.

This particular version gets much of its flavor from the addition of the apricots and squash.  The calories can be reduced a little more if you eliminate the wine and substitute water or more broth.  Expect to lose a little of the flavor, however.

I like to serve this along side grilled chicken or pork tenderloin and roasted asparagus.  It’s an especially warm and welcoming dinner on these chilly winter evenings.

Hubbard Squash Risotto with Apricots

2014-01-21 18:47:34

Serves 8

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Ingredients

1. 5 cups low-sodium chicken broth
2. 1 cup apricot nectar
3. 2 Tablespoons extra virgin olive oil
4. 1/2 cup chopped onion
5. 2 small cloves garlic, finely chopped
6. 2 cups arborio rice
7. 1 cup sweet white wine (or additional apricot nectar or water)
8. 1 cup dried apricots, finely chopped
9. 1 1/2 teaspoons freshly grated nutmeg
10. 2 cups cubed Hubbard squash or sugar pumpkin, sautéed in 1-2 Tablespoons olive oil until slightly tender
11. 1 Tablespoon fresh thyme leaves, minced
12. 1/2 chopped pecans or walnuts, toasted
13. 3 Tablespoons unsalted butter
14. Salt to taste
15. Freshly grated black pepper to taste
16. Freshly shaved Parmesan as garnish

Instructions

1. Warm the stock and the apricot nectar in the microwave or on the stovetop; reduce heat to low and keep warm.
2. Add the olive oil to a large saucepan and heat over medium-high heat. Add the onion and sauté until soft.
3. Add the garlic and the rice; stir until well coated. Add the white wine and continue cooking until it has be absorbed by the rice; stirring often.
4. Stir in the dried apricots, stirring well. Lower the heat to medium and add 1 cup of the stock. Stir constantly so the rice does not stick. Add in the sautéed squash; stir well.
5. Stir in the apricot nectar and stir until absorbed. Add the remaining stock 1 cup at a time allowing the rice to absorb the liquid and stirring constantly after each addition for about 20-25 minutes total.
6. Remove from the heat and add in the thyme, nuts and butter. Season to taste with the salt and pepper.
7. Garnish with freshly shaved Parmesan and serve.

By Dining With Debbie

Adapted from MarthaStewartLiving.com

Adapted from MarthaStewartLiving.com

Dining With Debbie https://diningwithdebbie.net/