Ingredients
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4 cups vegetable broth
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2 tablespoons olive oil
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1 medium shallot, diced
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1 cup diced butternut squash
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⅔ cup sunchokes (Jerusalem artichokes)
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1 cup Arborio rice
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⅓ cup dry white wine
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2 ounces creamy Gorgonzola cheese, diced into small cubes
Directions
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Warm broth in a saucepan over low heat.
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Warm olive oil in a large saucepan over medium-high heat. Stir in shallot and butternut squash and cook until soft, about 5 minutes.
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Meanwhile, peel and dice sunchokes, adding them to the saucepan immediately to prevent oxidation. Mix with the other vegetables. Add rice; stir and toast until pale, about 3 minutes. Pour in white wine, stirring constantly until fully absorbed.
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Pour 1/2 cup broth into the rice and stir until absorbed. Continue adding broth, 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender yet firm to the bite, 15 to 20 minutes. Turn off the heat and add Gorgonzola cheese. Stir well until cheese is melted. Allow to rest for 2 minutes before serving.
Nutrition Facts (per serving)
402 | Calories |
11g | Fat |
62g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 402 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 3g | 17% |
Cholesterol 15mg | 5% |
Sodium 605mg | 26% |
Total Carbohydrate 62g | 22% |
Dietary Fiber 3g | 10% |
Total Sugars 7g | |
Protein 9g | 18% |
Vitamin C 9mg | 10% |
Calcium 122mg | 9% |
Iron 2mg | 12% |
Potassium 287mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.