Active Time

　　35 min

　　Total Time

　　1 1/4 hr

　　

Ingredients

Makes 6 main-course servings

　　3 lb butternut squash

　　6 cups nonfat chicken broth

　　1 medium onion, chopped

　　1 tablespoon unsalted butter

　　1 1/2 cups Arborio rice (9 oz)

　　1 teaspoon minced garlic

　　1/2 teaspoon ground cumin

　　5 tablespoons finely grated Parmigiano-Reggiano (1/2 oz)

　　1 teaspoon salt

　　1 1/2 teaspoons chopped fresh sage

　　4 oz arugula or baby spinach (6 cups), stems discarded and leaves very coarsely chopped

　　N/A arugula or baby spinach leaves

　　

Roast squash:

Step 1

Preheat oven to 450°F.

　　

Step 2

Halve squash lengthwise and seed, then cut crosswise into 1 1/2-inch-wide slices and season with salt. Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden, about 50 minutes.

　　

Step 3

Set aside 6 crescent-shaped squash slices for serving and keep warm. Cut flesh from remaining slices into 1/2-inch pieces, discarding skin.

　　

Start risotto after squash has been roasting 40 minutes:

Step 4

Bring broth to a simmer and keep at a bare simmer, covered.

　　

Step 5

Meanwhile, cook onion in butter in a 4-quart heavy pot over moderate heat, stirring, until softened, about 6 minutes. Add rice, garlic, and cumin and cook, stirring, 3 minutes.

　　

Step 6

Stir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There will be leftover broth.)

　　

Step 7

Stir in squash pieces, then stir in cheese, salt, sage, and arugula and simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.)

　　

Step 8

Serve risotto immediately, spooned over reserved squash slices.

　　

Nutrition Per Serving

Each serving contains about 308 calories and 4 grams fat.

　　#### Nutritional analysis provided by Gourmet