Butternut Squash and Pine-Nut Risotto

Ingredients

• 1 cup arborio rice 
• 0.5 teaspoon pepper black freshly ground
• 2.5 cups butternut squash cubed peeled ()
• 0.3 teaspoon ground coriander 
• 0.3 teaspoon ground cumin 
• 2 teaspoons olive oil divided
• 1.5 cups onion thinly sliced
• 4 ounces parmesan fresh grated
• 0.3 cup pinenuts 
• 0.5 teaspoon salt 
• 4 cups vegetable broth fat-free
• 1 cup water 

Equipment

• frying pan
• baking sheet
• sauce pan
• oven
• pot

Directions

1. Preheat oven to 45
2. Combine squash, 2 teaspoons oil, salt, cumin, and coriander.
3. Place in a single, uncrowded layer on a baking sheet coated with cooking spray; bake at 450 for 20-25 minutes, turning once.
4. Place nuts in a dry skillet over medium-high heat. Cook, stirring frequently, 3 minutes or until lightly browned.
5. Transfer to a plate.
6. Simmer broth and water in a medium saucepan (do not boil). Keep warm over low heat.
7. Heat 1 tablespoon oil in a large saucepan over medium heat.
8. Add onion; cook, stirring occasionally, 6 minutes or until golden brown.
9. Add rice; cook 2 minutes, stirring constantly.
10. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).
11. Remove pot from heat; stir in squash, cheese, and nuts. Season generously with pepper and additional salt, if desired.