Butternut Squash Risotto Recipe
Recipe By Taste Of Home
Change up the flavor of risotto any time of year using in-season vegetables like butternut squash, spices and broths for a consistency that’s both creamy and comforting. Katie Ferrier, Washington, Washington DC.
4
17 Rating -
Rate
Vegdiet
5minstotal
35minsPrep
30minsCook
5m.total
35m.Prep
30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Butternut Squash Risotto Recipe
- 1.33 cup Cubed peeled butternut squash
- 1/25 cup Olive oil, divided
- 0.08 teaspoon Salt
- 1/25 teaspoon Pepper
- 0.67-0.67 cup 1/2 vegetable broth
- 0.17 cup Water
- 0.17 Small onion, chopped
- 0.33 Garlic cloves, minced
- 0.33 cup Uncooked arborio rice
- 0.17 cup Lager
- 0.33 tablespoon Butter
- 0.17 teaspoon Ground ancho chili pepper
- 0.08 teaspoon Ground nutmeg
- 0.17 cup Grated Parmesan Cheese
Nutrition
value
value
662
calories per serving
19 g Fat38 g Protein77 g Carbs4 g FiberOther
Current Totals
- Fat19g
- Protein38g
- Carbs77g
- Fiber4g
MacroNutrients
- Carbs77g
- Protein38g
- Fiber4g
Fats
- Fat19g
Vitamins & Minerals
- Calcium253mg
- Iron5mg
- Vitamin A197mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B36mg
- Vitamin B6< 1mg
- Vitamin B927mcg
- Vitamin B12< 1mcg
- Vitamin C8mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium94mg
- Manganese1mg
- Phosphorus419mg
- Selenium32mcg
- Zinc3mg
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 Taste Of Home