Vegetarian

Lemony Saffron Kabocha Squash Risotto is for Dinner.

Lemony Saffron Kabocha Squash Risotto takes 40 minutes to prepare.

Lemony Saffron Kabocha Squash Risotto takes 30 minutes to cook.

Lemony Saffron Kabocha Squash Risotto makes 4 servings.

The ingredients for Lemony Saffron Kabocha Squash Risotto are:

4 C Chicken Broth
2.5T Olive Oil, butter or a combination of the two
1 C Arborio or Carnaroli Risotto Rice
1T Saffron
1/4C White Wine
1C Kabocha Squash, cooked and cubed
2T Lemon Juice
1t Grated Lemon Zest
2T Chopped Parsley
Parmesan Cheese
Salt
Pepper

Here is how you make Lemony Saffron Kabocha Squash Risotto:

1. Bring broth to a boil in a saucepan then lower heat, and keep on lowest heat throughout cooking process.2. Heat 1.5T oil to deep skillet, add rice and saffron and toast for 3 minutes, on medium heat or until rice is slightly more translucent.3. Add white wine and 1/2C broth and simmer slowly over medium heat until all water is absorbed but rice doesn't stick to the bottom. Repeat, adding 1 cup of broth at a time until all the broth is gone and rice is creamy but al dente. Add water if you need more liquid.4. With about 2 cups broth remaining, add lemon juice & zest.5. With about 1 cup broth remaining add kabocha squash, and fold in gently until the squash is warm.6. Remove from heat.7. Add final liquid to the risotto to bring it your preferred creaminess, last tablespoon of fat and parsley. 8. Serve in pasta bowls with shaved parmesan on top.Serving Size: Makes four servingsNumber of Servings: 4Recipe submitted by SparkPeople user LEESAMARIE1.

The nutritional information for Lemony Saffron Kabocha Squash Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 295.2

• Total Fat: 11.2 g
• Cholesterol: 9.9 mg
• Sodium: 1,079.0 mg
• Total Carbs: 16.2 g
• Dietary Fiber: 1.4 g
• Protein: 6.8 g

Lemony Saffron Kabocha Squash Risotto is Italian cuisine.

The dietary needs meet for Lemony Saffron Kabocha Squash Risotto is Vegetarian