Risotto with Sunchokes, Butternut Squash, and Gorgonzola

1. 1

   Heat the broth in a saucepan over low heat.

2. 2

   Heat olive oil in a large saucepan over medium-high heat. Add the shallot and butternut squash and cook, stirring, until soft, about 5 minutes.

3. 3

   Meanwhile, peel and dice the sunchokes, adding them to the saucepan right away to avoid browning. Toss with the other vegetables. Add the rice; stir and toast until it looks pale, about 3 minutes. Pour in the white wine, stirring constantly until it is fully absorbed.

4. 4

   Add 1/2 cup broth to the rice and stir until absorbed. Keep adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender but still slightly firm, 15 to 20 minutes. Turn off the heat and add the Gorgonzola cheese. Stir well until the cheese melts. Let rest for 2 minutes before serving.

• Calories 364.05 kcal Moderate
• Protein 8.05 g Moderate
• Carbs 55.09 g Moderate
• Total Fat 10.85 g Moderate
• Saturated Fat 3.57 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 10.07 mg Low Source
• Sodium 961.65 mg High
• Fiber 2.42 g Low Source
• Sugar 5.71 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 95.89 mg Low Source
• Iron 3.99 mg Good Source
• Potassium 321.15 mg Low Source
• Vitamin A 34.8 mcg_rae Low Source
• Vitamin C 2.42 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Onions 🧅
• Alcohol 🚫🍷