Ingredients:
Butternut Squash, chunks
1 tbs oil
Bake 400F for 30 - 40 min
1 Tbs butter
1/3 C. Shallots
1/3 C. white Wine or Marsala Wine
1 1/4 C. Rice
3 C. Stock, Veggie or whatever you like
1 Granny Smith Apple, peeled and diced
Directions:
1. Saute Shallots in butter for 3 min
2. Add Rice stir
3. Slowly stir in wine; bring to a boil and cook until wine reduces by half.
4. Season with salt and pepper.
5. Add 1 1/2 cups of stock and let simmer until almost absorbed, about 8 to 10 minutes. As the rice absorbs the liquid, add remaining stock one cup at a time, again stirring frequently, until risotto is creamy and rice is al dente.
6. Dish out risotto, place roasted butternut squash on top, & add fresh apples to top for a refreshing taste.
Apple Nutrition:
Granny Smith Apples are very low in Saturated Fat, Cholesterol and Sodium. They're also a good source of Dietary Fiber and Vitamin C.
Apple History:
The Granny Smith apple gets its name from its founder, Mrs. Mary Ann (Granny) Smith. Granny Smith apples are crisp, juicy, and tart which makes them perfect for either baking in pies, stewed in sauces or eating out of hand. They're also great in salads because once cut, they keep their color longer than other apples. The history of apple consumption dates from Stone Age cultivation in areas we now know as Austria and Switzerland. In ancient Greece, tossing an apple to a girl was a traditional proposal of marriage; catching it was acceptance.
