One of my favorite new tricks is to add acorn squash to my risottos. It adds vitamins as well as bulk without adding a lot of calories. It also makes the risotto really creamy. Don’t worry if you’re not a huge fan of squash- you really can’t even taste it!
To do this, cut your squash into large chunks and roast at 350 for about 20 minutes, or until it is fork tender. Puree the meat in a food processor. Prepare your risotto as usual, but add the pureed squash at the very end. Yum! I’ve been using one medium sized squash for every four to six servings of risotto.