Risotto Balls with
Tomato Spinach Sauce
30 minutes l Makes 12 risotto balls +
2 ½ cups sauce
It is important to use chilled risotto so the
balls cling together when shaped. Wetting
your hands with cold water keeps the risotto
from sticking.⅓ cup whole wheat panko
bread crumbs
1 Tbsp. nutritional yeast
½ tsp. smoked paprika
¼ tsp. garlic powder
3 cups chilled Butternut Squash
Risotto (recipe, left)
½ of a 24-oz. jar low-sodium oil-free
marinara sauce
1 8-oz. can no-salt-added tomato
sauce
1 5-oz. bag fresh baby spinach
Chopped fresh parsley
Lemon wedges- Preheat oven to 375°F. Line a rimmed
baking sheet with parchment paper. In a
small bowl combine panko, nutritional yeast,
paprika, and garlic powder. - Using wet hands, shape risotto mixture
into twelve 2-inch balls. Dredge balls in
panko mixture to lightly coat. Place on
the prepared baking sheet. Bake about
15 minutes or until heated through and
panko is lightly browned. - Meanwhile, pour marinara sauce and
tomato sauce into a large saucepan and
bring to boiling over medium. Stir in
spinach; cover and cook 2 to 3 minutes
or until spinach has wilted, stirring
occasionally. Reduce heat to low; keep hot. - Spoon spinach sauce into shallow bowls
and top with risotto balls. Sprinkle with
parsley and serve with lemon wedges.
Butternut Squash Risotto
1 hour lMakes 4 ½ cups +
3 cups for Risotto Balls (right)
Fresh sage and butternut squash give this
creamy and comforting risotto fall �lavors.
½ of a medium butternut squash,
peeled, seeded, and cut into ½ -inch
cubes (4 ½ cups)
2 cups coarsely chopped red onions
4 cups low-sodium vegetable broth
½ cup finely chopped shallots
6 cloves garlic, minced
2 cups dry short grain brown rice
or brown Arborio rice
¼ cup chopped fresh parsley
2 tsp. chopped fresh sage
Sea salt and freshly ground black
pepper, to taste
2 Tbsp. Balsamic Vinegar Syrup
- Preheat oven to 400°F. Line two rimmed
baking sheets with parchment paper or silicone
baking mats. Place squash and onions on baking
sheets. Roast 15 to 20 minutes or until squash is
tender, brushing with water if vegetables start
to look dry. - In a large saucepan heat broth and 1 qt. water
until simmering. In a 5-qt. Dutch oven cook
shallots and garlic over medium 2 to 3 minutes,
stirring occasionally and adding water, 1 to
2 Tbsp. at a time, as needed to prevent sticking.
Add rice; cook 2 to 3 minutes or until rice is
toasted in places, stirring occasionally. Add
simmering liquid, ¾ cup at a time, to the
rice mixture, cooking and stirring frequently
until the liquid has been absorbed. Continue
adding liquid in this way until all the simmering
liquid has been absorbed. (This will take about
40 minutes total.) Stir in roasted vegetables, the
parsley, and sage. Season with salt and pepper. - Reserve 3 cups risotto for Risotto Balls
(right); cool and refrigerate in an airtight
container up to 5 days. - Serve remaining risotto drizzled with Balsamic
Vinegar Syrup. Top with additional chopped
fresh parsley and sage.
Balsamic Vinegar Syrup Pour ½ cup balsamic
vinegar into a small skillet. Cook over medium
8 to 10 minutes or until vinegar is reduced to
about 3 Tbsp. and is syrupy. (It will thicken
slightly as it cools.)