Name: Butternut Squash Risotto
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 3 cups fat free low-sodium chicken broth (use vegetable broth for vegetarian); 1 cup butternut squash puree*; 1 tsp butter or olive oil; 3 cloves garlic (chopped); 1/4 cup shallots (chopped); 1 cup arborio rice; 2 oz dry white wine; 1 tbsp fresh sage (minced); 1/4 cup freshly grated Parmigiano-Reggiano; salt and fresh cracked pepper (to taste); 2 cups fresh baby arugula (for garnish)