Butternut Squash Risotto Recipe
Recipe By Rachael Ray
4.6
28 Rating -
Rate
Non Vegdiet
5minstotal
5minsPrep
5m.total
5m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Butternut Squash Risotto Recipe
- 5.33 ounce 1 container chicken broth
- 0.33 tablespoon Extra virgin olive oil
- 0.17 Small Onion, Finely Chopped
- 0.33 Cloves Garlic, Grated Or Finely Chopped
- 0.33 cup Arborio Rice
- 0.17 cup Dry white wine
- 2 ounce 1 box frozen butternut squash puree, thawed
- As required Nutmeg
- As required Salt and pepper
- 0.17 cup Grated parmigiano reggiano cheese
- 0.33 tablespoon Butter, Cut Into Small Pieces
Nutrition
value
value
622
calories per serving
16 g Fat44 g Protein63 g Carbs4 g FiberOther
Current Totals
- Fat16g
- Protein44g
- Carbs63g
- Fiber4g
MacroNutrients
- Carbs63g
- Protein44g
- Fiber4g
Fats
- Fat16g
Vitamins & Minerals
- Calcium167mg
- Iron4mg
- Vitamin A190mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B39mg
- Vitamin B6< 1mg
- Vitamin B946mcg
- Vitamin B120mcg
- Vitamin C7mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium101mg
- Manganese1mg
- Phosphorus395mg
- Selenium36mcg
- 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 Rachael Ray