Butternut Squash Risotto with Pesto

Ingredients:

3 cups low-sodium vegetable broth
1/4 cup prepared pesto
1 cup chopped onion
1 1/2 cups Arborio rice
3 cups cubed butternut squash

Preperation:

1. Bring broth and 2 cups water to a boil in a large saucpan; turn off heat
2. Heat 1 Tablespoon pesto in saucepan over medium heat. Add onion, and saute for 5 minutes. Stir in rice, followed by 1/2 cup hot broth. When rice has absorbed broth, add another 1/2 cup. Continue adding broth in this manner for 5 minutes.
3. Stir in squash, and season with salt and pepper. Resume adding broth, 1/2 cup at a time until rice has absorbed all liquid. (This should take about 15 minutes) Remove from heat, and stir in 1 tablespoon pesto. Spoon risotto into 6 bowls and top each with 1 teaspoon pesto.

Nutrition - Serving size 1 (makes 6 servings)

Calories - 204, Fat - 5g, Sodium - 350mg, Carbs - 37g, Fiber - 4g, Protein - 5g