Get fit and fabulous in the New Year with this healthy risotto recipe that will help you hit all your macros. In place of cheese we use nonfat Greek yogurt and whipped aquafaba to add creaminess without packing on the calories. The tang of the yogurt pairs perfectly against the funky gorgonzola and sweet butternut squash.
INGREDIENTS
For the crispy chickpeas
- 1 tablespoon extra-virgin olive oil
- 14.5 ounce can low-sodium chickpeas, liquid reserved
For the butternut squash
- 1 tablespoon extra-virgin olive oil
- 2½ cups cubed butternut squash
For the risotto
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1½ cups arborio rice
- 2 cloves garlic, grated
- 4 cups Rosemary & Lemon Chicken Bone Broth
- 1 cup dry white wine like Pinot Grigio or Sauvignon Blanc
- Reserved chickpea liquid
- ½ teaspoon cream of tartar
- ½ cup nonfat Greek yogurt
For the flavor add-ons
- ½ cup toasted walnuts, chopped
- 4 ounces gorgonzola cheese
- Fresh rosemary, finely chopped
DIRECTIONS
Roast the chickpeas and butternut squash
Set one oven rack on the second-lowest position and the other on the second-highest. Preheat oven to 425ºF. Add butternut squash and olive oil to a small or medium rimmed baking sheet (it’s okay if they’re touching or overlapping.) Toss lightly, then cover with foil. Pat chickpeas dry using a tea towel or paper towels, then add to a medium or large rimmed baking sheet (as spread out as possible) and toss with olive oil. Do not cover. Bake at 425ºF for 30 minutes, tossing chickpeas once halfway.
Rinse the rice
While the squash and chickpeas bake, add the rice to a large mixing bowl with the bone broth. Gently agitate the rice using a fork. Place a fine mesh sieve over a second large mixing bowl and pour the mixture through the sieve, separating the rice from the broth. Let the rice dry in the sieve over the bowl and move on to the next step.
Toast and simmer
Heat a wide shallow pan over medium-high heat. Add the butter and olive oil. Once melted and bubbling, add the rice and fry until lightly toasted—about 3–5 minutes. When the rice is lightly toasted, add the grated garlic and and fry, stirring occasionally, for 2 minutes. Add the wine and broth mixture, making sure to scrape the starchy liquid from the mixing bowl using a rubber spatula (that’s going to thicken our risotto.) Increase heat to high and bring to a boil. Once boiling, cover and reduce heat to low. Simmer for 10 minutes, then stir. Return cover and simmer until most of the liquid is absorbed, about 10–15 minutes. While the rice is simmering, add the reserved chickpea liquid and cream of tartar to a single serve blender and blend on high for 1 minute.
Combine and serve
Once the rice is cooked and most of the liquid is absorbed, add the butternut squash, yogurt, and whipped chickpea liquid. Stir until the butternut squash is evenly incorporated throughout. Ladle into bowls and top with crispy chickpeas, toasted walnuts, gorgonzola crumbles, and fresh rosemary.
