Butternut Squash Risotto Recipe
Recipe By Better Homes and Gardens
This dish is pure luxury made with the simplest ingredients. Its decadent creaminess comes from the natural starch of the arborio rice and the butternut squash puree. A generous sprinkle of parmesan and a hint of fresh sage make it unforgettably delicious.
4.8
13 Rating -
Rate
Non Vegdiet
55minstotal
15minsPrep
40minsCook
55m.total
15m.Prep
40m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Butternut Squash Risotto Recipe
- 1.25 cup Low sodium chicken broth or low sodium vegetable broth
- 1/4 tablespoon Olive oil
- 1/4 Onion, finely chopped
- 0.38 cup Arborio rice
- 0.13 cup Dry white wine
- 1/4-2.50 ounce Package frozen butternut squash puree, thawed
- 1/2 tablespoon Chopped fresh sage
- 0.13 cup Finely shredded parmesan cheese
- 0.13 teaspoon Salt, plus more to taste
- As required Freshly ground black pepper to taste
Nutrition
value
value
699
calories per serving
14 g Fat56 g Protein76 g Carbs7 g FiberOther
Current Totals
- Fat14g
- Protein56g
- Carbs76g
- Fiber7g
MacroNutrients
- Carbs76g
- Protein56g
- Fiber7g
Fats
- Fat14g
Vitamins & Minerals
- Calcium309mg
- Iron7mg
- Vitamin A305mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B311mg
- Vitamin B6< 1mg
- Vitamin B954mcg
- Vitamin B12< 1mcg
- Vitamin C12mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium145mg
- Manganese< 1mg
- Phosphorus509mg
- Selenium46mcg
- Zinc4mg
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 Better Homes and Gardens