{"id":245,"date":"2010-11-15T19:20:12","date_gmt":"2010-11-15T19:20:12","guid":{"rendered":"https:\/\/www.bktrent.org\/index.php\/2010\/11\/15\/roasted-butternut-squash-risotto-with-sugared-walnuts\/"},"modified":"2010-11-15T19:20:12","modified_gmt":"2010-11-15T19:20:12","slug":"roasted-butternut-squash-risotto-with-sugared-walnuts","status":"publish","type":"post","link":"https:\/\/www.bktrent.org\/index.php\/2010\/11\/15\/roasted-butternut-squash-risotto-with-sugared-walnuts\/","title":{"rendered":"Roasted Butternut Squash Risotto with Sugared Walnuts+"},"content":{"rendered":"<p><span>Yield:<\/span> <span> 8 servings (serving size: about 2\/3 cup risotto, 1 1\/2 teaspoons cheese, and 1 tablespoon nuts)<\/span><\/p>\n<p>5 points<\/p>\n<p>(purchased sweetened walnuts instead; used bacon instead of pancetta; other reviewers suggested cooking squash longer to brown it &#8211; then might want to add it in after cooking rice so it doesn&#8217;t get too mushy)<\/p>\n<p>This recipe takes time, but is well worth it.<br \/> <img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/find.myrecipes.com\/recipe\/i\/hex\/clear.gif\" border=\"0\" width=\"1\" height=\"13\" \/><br \/> <span style=\"line-height: 16px;\"> 1\/2 cup coarsely chopped walnuts<br \/>1 tablespoon butter, melted<br \/>1 teaspoon brown sugar<br \/>1\/8 teaspoon freshly ground black pepper<br \/>2 cups (1\/2-inch) cubed peeled butternut squash<br \/>1 tablespoon olive oil<br \/>2 teaspoons minced fresh garlic<br \/>4 cups fat-free, lower-sodium chicken broth<br \/>1\/2 cup water<br \/>1 ounce pancetta, finely chopped (about 1\/4 cup)<br \/>1 cup finely chopped onion<br \/>1 1\/4 cups uncooked Arborio rice<br \/>1\/2 cup chardonnay<br \/>2 tablespoons finely chopped fresh lemon thyme or 1 1\/2 tablespoons thyme plus 1\/2 teaspoon grated lemon rind<br \/>1\/4 teaspoon salt<br \/>1\/4 teaspoon freshly ground black pepper<br \/>1\/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese<\/p>\n<p> <\/span> <span> <\/p>\n<p>1. Preheat oven to 400\u00b0.<\/p>\n<p>2. Arrange nuts in a single layer on a jelly-roll pan. Bake at 400\u00b0 for 5 minutes or until toasted, stirring twice. Place nuts in a bowl. Drizzle butter over warm nuts; sprinkle with sugar and 1\/8 teaspoon pepper. Toss well to coat.<\/p>\n<p>3. Combine squash and 1 tablespoon oil, tossing to coat. Arrange squash in a single layer on jelly-roll pan. Bake at 400\u00b0 for 15 minutes or until squash is just tender. Remove from pan; stir in garlic. Set aside.<\/p>\n<p>4. Bring broth and 1\/2 cup water to a simmer in a saucepan (do not boil). Keep warm over low heat.<\/p>\n<p>5. Heat a large saucepan over medium heat. Add pancetta to saucepan; cook 5 minutes or until browned, stirring frequently. Add onion; cook 3 minutes or until tender, stirring occasionally. Add rice; cook 2 minutes, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1\/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in squash, thyme, 1\/4 teaspoon salt, and 1\/4 teaspoon pepper. Top with cheese and nuts.<\/p>\n<p> <\/span><\/p>\n<p> <span> CALORIES 259 ; FAT 10.7g (sat 2.7g,mono 2.6g,poly 3.8g); CHOLESTEROL 9mg; CALCIUM 95mg; CARBOHYDRATE 35.5g; SODIUM 397mg; PROTEIN 7.5g; FIBER 3.9g; IRON 1.3mg <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 8 servings (serving size: about 2\/3 cup risotto, 1 1\/2 teaspoons cheese, and 1 tablespoon nuts) 5 points (purchased sweetened walnuts instead; used bacon instead of pancetta; other reviewers suggested cooking squash longer to brown it &#8211; then might want to add it in after cooking rice so it doesn&#8217;t get too mushy) This &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.bktrent.org\/index.php\/2010\/11\/15\/roasted-butternut-squash-risotto-with-sugared-walnuts\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Roasted Butternut Squash Risotto with Sugared Walnuts+&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[],"class_list":["post-245","post","type-post","status-publish","format-standard","hentry","category-starch"],"_links":{"self":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/245","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/comments?post=245"}],"version-history":[{"count":0,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/245\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/media?parent=245"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/categories?post=245"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/tags?post=245"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}