Butternut Squash Risotto Recipe
Recipe By Skinny Taste
A rich and creamy italian rice risotto dish made with butternut squash puree, white wine, parmigiano-reggiano and topped with a little fresh arugula.
3.8
30 Rating -
Rate
Non Vegdiet
55minstotal
10minsPrep
45minsCook
55m.total
10m.Prep
45m.Cook
plan
Bookmark
Recipe Video
Butternut Squash Risotto Recipe
57 Sec
ingredients serves
serves4
Add to Shopping ListIngredients for Butternut Squash Risotto Recipe
- 3 cup fat free low sodium chicken broth, use vegetable broth for vegetarian
- 1 cup butternut squash puree
- 1 teaspoon butter or olive oil
- 3 cloves garlic, chopped
- 1/4 cup shallots, chopped
- 1 cup arborio rice
- 2 ounce dry white wine
- 1 tablespoon fresh sage, minced
- 1/4 cup freshly grated Parmigiano Reggiano
- As required salt and fresh cracked pepper
- 2 cup fresh baby arugula, for garnish
Nutrition
value
value
268
calories per serving
3 g Fat6 g Protein48 g Carbs4 g FiberOther
Current Totals
- Fat3g
- Protein6g
- Carbs48g
- Fiber4g
MacroNutrients
- Carbs48g
- Protein6g
- Fiber4g
Fats
- Fat3g
Vitamins & Minerals
- Calcium205mg
- Iron4mg
- Vitamin A101mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B984mcg
- Vitamin B120mcg
- Vitamin C12mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium92mg
- Manganese2mg
- Phosphorus134mg
- Selenium3mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Skinny Taste