Roasted Butternut Squash Risotto
Ingredients
- 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
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