a large skillet over medium heat. Add the sausage and cook for 3 to 5 minutes, until browned, breaking up the meat as it cooks. Add the tomatoes and bring to a simmer. Simmer for 5 minutes. Remove from the heat and stir in the basil. Season to taste with salt and freshly ground black pepper. Pour the sauce over the linguine and top with the Parmesan cheese.
Nutrients per serving:
Calories: 406
Fat: 12g
Saturated Fat: 3g
Cholesterol: 46mg
Carbohydrate: 56g
Protein: 21g
Fiber: 4g
Sodium: 908mg
Butternut Squash Risotto with Smoked Mozzarella
Serves 4 ■ Prep time: 10 minutes ■ Cooking time: 25 minutes
Sweet butternut squash becomes super-creamy when cooked until tender, and it’s an excellent addition to creamy risotto. You may use acorn squash instead if you want.
1 tablespoon olive oil
½ cup chopped shallots
1 cup Arborio (short grain) rice
4 cups reduced-sodium chicken broth
1 butternut squash (about 2 pounds), halved lengthwise and seeded
1 cup grated smoked mozzarella cheese
Heat the oil in a medium saucepan over medium heat. Add the shallots and cook for 2 to 3 minutes, until soft. Add the rice and cook for 2 minutes, until the rice is translucent, stirring frequently. Add ½ cup of the chicken broth and simmer until the liquid is absorbed, stirring frequently. Continue adding the chicken broth once the liquid is absorbed, ½ to 1 cup at a time, and stir frequently until all the liquid is absorbed and the rice is tender (the entire process will take about 20 minutes).
Meanwhile, season the inside of the squash with salt and freshly ground black pepper and place flesh side down in a microwave-safe dish. Add about ¹⁄ 8 inch of water to the dish and cover with microwave-safe plastic wrap or a paper towel. Microwave on HIGH power for 5 to 8 minutes, until the flesh is tender. When cool enough to handle, remove the flesh from the squash and transfer to a bowl. Mash the flesh with a potato masher or fork. Fold the butternut squash and mozzarella cheese into the rice mixture and stir until the cheese melts. Remove from the heat and season to taste with salt and freshly ground black pepper before serving.
Nutrients per serving:
Calories: 450
Fat: 11g
Saturated Fat: 5g
Cholesterol: 26mg
Carbohydrate: 73g
Protein: 15g
Fiber: 8g
Sodium: 278mg
Roasted Garlic Risotto with Asparagus and Parmesan
Serves 4 ■ Prep time: 5 minutes ■ Cooking time: 25 minutes
Roasted garlic is sold in jars in the produce section of the grocery store, right next to the peeled and pre-chopped garlic. I love the depth of flavor that roasted garlic gives to this dish, especially when it’s partnered with the fresh flavor of asparagus.
1 tablespoon olive oil
1 cup Arborio (short grain) rice
⅓ cup minced roasted garlic
4 cups reduced-sodium chicken broth
1 bunch asparagus, stem ends trimmed and spears cut into 2-inch pieces
½ cup grated Parmesan cheese
Heat the oil in a medium saucepan over medium heat. Add the rice and roasted garlic and cook for 2 minutes, until the rice is translucent, stirring frequently. Add ½ cup of the broth and simmer until the liquid is absorbed, stirring frequently. Continue adding the broth once the liquid is absorbed, ½ to 1 cup at a time, and stir frequently until all the liquid is absorbed and the rice is tender (the entire process will take about 20 minutes).
Meanwhile, blanch the asparagus in a medium pot of boiling water for 1 to 2 minutes, until crisp-tender. Fold the asparagus and Parmesan cheese into the rice and stir until the cheese melts. Remove from the heat and season to taste with salt and freshly ground black pepper before serving.
Nutrients per serving:
Calories: 361
Fat: 9g
Saturated Fat: 4g
Cholesterol: 14mg
Carbohydrate: 54g
Protein: 14g
Fiber: 2g
Sodium: 344mg
Creamy Risotto with Wild Mushrooms and Thyme
Serves 4 ■ Prep time: 5 minutes ■ Cooking time: 25 minutes
Mushrooms and thyme have a natural affinity, meaning that the earthiness of all
Nutrients per serving:
Calories: 406
Fat: 12g
Saturated Fat: 3g
Cholesterol: 46mg
Carbohydrate: 56g
Protein: 21g
Fiber: 4g
Sodium: 908mg
Butternut Squash Risotto with Smoked Mozzarella
Serves 4 ■ Prep time: 10 minutes ■ Cooking time: 25 minutes
Sweet butternut squash becomes super-creamy when cooked until tender, and it’s an excellent addition to creamy risotto. You may use acorn squash instead if you want.
1 tablespoon olive oil
½ cup chopped shallots
1 cup Arborio (short grain) rice
4 cups reduced-sodium chicken broth
1 butternut squash (about 2 pounds), halved lengthwise and seeded
1 cup grated smoked mozzarella cheese
Heat the oil in a medium saucepan over medium heat. Add the shallots and cook for 2 to 3 minutes, until soft. Add the rice and cook for 2 minutes, until the rice is translucent, stirring frequently. Add ½ cup of the chicken broth and simmer until the liquid is absorbed, stirring frequently. Continue adding the chicken broth once the liquid is absorbed, ½ to 1 cup at a time, and stir frequently until all the liquid is absorbed and the rice is tender (the entire process will take about 20 minutes).
Meanwhile, season the inside of the squash with salt and freshly ground black pepper and place flesh side down in a microwave-safe dish. Add about ¹⁄ 8 inch of water to the dish and cover with microwave-safe plastic wrap or a paper towel. Microwave on HIGH power for 5 to 8 minutes, until the flesh is tender. When cool enough to handle, remove the flesh from the squash and transfer to a bowl. Mash the flesh with a potato masher or fork. Fold the butternut squash and mozzarella cheese into the rice mixture and stir until the cheese melts. Remove from the heat and season to taste with salt and freshly ground black pepper before serving.
Nutrients per serving:
Calories: 450
Fat: 11g
Saturated Fat: 5g
Cholesterol: 26mg
Carbohydrate: 73g
Protein: 15g
Fiber: 8g
Sodium: 278mg
Roasted Garlic Risotto with Asparagus and Parmesan
Serves 4 ■ Prep time: 5 minutes ■ Cooking time: 25 minutes
Roasted garlic is sold in jars in the produce section of the grocery store, right next to the peeled and pre-chopped garlic. I love the depth of flavor that roasted garlic gives to this dish, especially when it’s partnered with the fresh flavor of asparagus.
1 tablespoon olive oil
1 cup Arborio (short grain) rice
⅓ cup minced roasted garlic
4 cups reduced-sodium chicken broth
1 bunch asparagus, stem ends trimmed and spears cut into 2-inch pieces
½ cup grated Parmesan cheese
Heat the oil in a medium saucepan over medium heat. Add the rice and roasted garlic and cook for 2 minutes, until the rice is translucent, stirring frequently. Add ½ cup of the broth and simmer until the liquid is absorbed, stirring frequently. Continue adding the broth once the liquid is absorbed, ½ to 1 cup at a time, and stir frequently until all the liquid is absorbed and the rice is tender (the entire process will take about 20 minutes).
Meanwhile, blanch the asparagus in a medium pot of boiling water for 1 to 2 minutes, until crisp-tender. Fold the asparagus and Parmesan cheese into the rice and stir until the cheese melts. Remove from the heat and season to taste with salt and freshly ground black pepper before serving.
Nutrients per serving:
Calories: 361
Fat: 9g
Saturated Fat: 4g
Cholesterol: 14mg
Carbohydrate: 54g
Protein: 14g
Fiber: 2g
Sodium: 344mg
Creamy Risotto with Wild Mushrooms and Thyme
Serves 4 ■ Prep time: 5 minutes ■ Cooking time: 25 minutes
Mushrooms and thyme have a natural affinity, meaning that the earthiness of all
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