Each day I start out with a small portion of non-fat yogurt, coffee and fresh fruit. Lunch is a lovely salad with vinaigrette and a protein. Dinner is a lean protein, vegetable and a starch. Tonight my husband grilled a pork tenderloin, fresh asparagus and I made a risotto.
Not just any risotto, risotto with a gorgeous blue ballet squash and a drizzle of white truffle oil. Blue Ballet is a winter squash with a beautiful gray-blue exterior, a bright orange interior and a slightly sweet aroma and flavor.
Truffled Blue Ballet Squash Risotto
4 - 1/2 cup servings
2 tsp. butter
1/2 onion finely chopped
1/2 c. blue ballet squash ( cubed)
1/4 c. dry white wine
4 c. low sodium chicken stock or make your own
1 1/2 c. arborio rice
1/8 c. freshly grated Parmesan cheese
Melt butter in 1 1/2 qt. saute pan. Add diced onions, saute until onions are soft and translucent. Add squash and white wine. Saute 5 minutes. Add arborio rice and stir to combine. 1/2 c. at a time add chicken stock to rice mixture. Simmering until liquid is almost gone. Continue process until all liquid is used, approximately 20-24 minutes.Add Parmesan to rice and stir to combine. Rice should be al dente but soft in the center. Let sit for 3 minutes in pan before serving.
To serve: Drizzle with a small amount of white truffle oil.