Butternut Squash Risotto with Rosemary and Blue Cheese Recipe
Recipe By Recipe Girl
This creamy butternut squash risotto is made even more delicious with additions of fresh rosemary and blue cheese
4.8
17 Rating -
Rate
Non Vegdiet
1hr 20minstotal
35minsPrep
45minsCook
1hr 20m.total
35m.Prep
45m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Butternut Squash Risotto with Rosemary and Blue Cheese Recipe
- 1.75 cup Low sodium chicken broth
- 3/4 tablespoon Butter
- 0.31 cup Finely chopped onion
- 1/2 pound Butternut squash
- 1/2 teaspoon Chopped fresh rosemary, divided
- 1/2 cup Arborio rice
- 0.13 cup Dry white wine
- 1 cup Packed baby spinach leaves
- 0.13 cup Whipping cream
- 0.13 cup Freshly grated parmesan cheese
- 0.08 cup Crumbled blue cheese
Nutrition
value
value
1096
calories per serving
28 g Fat80 g Protein112 g Carbs10 g FiberOther
Current Totals
- Fat28g
- Protein80g
- Carbs112g
- Fiber10g
MacroNutrients
- Carbs112g
- Protein80g
- Fiber10g
Fats
- Fat28g
Vitamins & Minerals
- Calcium464mg
- Iron12mg
- Vitamin A4363mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B316mg
- Vitamin B6< 1mg
- Vitamin B9279mcg
- Vitamin B12< 1mcg
- Vitamin C61mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium297mg
- Manganese3mg
- Phosphorus760mg
- Selenium67mcg
- Zinc6mg
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 Recipe Girl