PREP: 30 minutes COOK: 30 minutes MAKES 4 servings
• 7 cups chicken-flavor vegetable broth
• 2 cups uncooked Arborio rice or long grain rice
• 1 cup water
• 1 teaspoon paprika
• 21⁄2 cups cubed and peeled butternut squash (1 pound)
• 13⁄4 cups chopped and peeled turnips or parsnips (2 small)
• 11⁄2 cups coarsely chopped and seeded red sweet peppers (2 medium)
• 1 cup coarsely chopped carrots (2 medium)
• 2 cups cremini mushrooms, quartered
• 11⁄4 cups chopped zucchini (1 medium)
• 1⁄2 cup sliced green onions (4)
• 2 tablespoons olive oil
• 2 teaspoons snipped fresh thyme
1. In a large saucepan bring broth to boiling; reduce heat and simmer until needed.
2. In a 4-quart Dutch oven bring rice, the water, and paprika to boiling; reduce heat. Simmer, stirring frequently, until most of the liquid is absorbed. Add squash, turnips, sweet peppers, carrots, and 1 cup of the broth. Bring to boiling; reduce heat. Simmer and stir until most of the broth is absorbed. Continue adding 5 cups of the broth, 1 cup at a time, stirring constantly until broth is absorbed. (This process should take about 20 minutes.)
3. Add mushrooms, zucchini, green onions, and remaining 1 cup broth. Continue to cook and stir about 10 minutes more or until broth is absorbed, vegetables are tender, and rice is tender yet slightly firm in the center.
4. Remove from heat; stir in olive oil. Sprinkle with thyme. Serve half of the risotto. Reserve the remaining risotto to make Veggie Risotto Cakes. Store risotto in an airtight container in the refrigerator for up to 3 days.
PER SERVING: 495 cal., 8 g total fat (1 g sat. fat), 0 mg chol., 1,238 mg sodium, 98 g carb., 7 g fiber, 12 g pro.
