Roasted Butternut Orange Risotto Recipe
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Orange juice, chicken stock, and rosemary bring bright, rich flavors to this butternut squash risotto.
4.4
14 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 Roasted Butternut Orange Risotto Recipe
- 1/4 cup Cubed butternut squash
- 0.38 tablespoon Olive oil, divided
- As required Sea salt
- As required Ground white pepper
- 1/2 cup Swanson unsalted chicken stock
- 1/4 cup Orange juice
- 0.13 sprig Large fresh rosemary
- 0.13 Sweet onion, diced
- 0.16 cup Arborio Rice
- 1/4 tablespoon Butter
- 1/25 cup Chopped dried cranberries
Nutrition
value
value
362
calories per serving
17 g Fat16 g Protein35 g Carbs2 g FiberOther
Current Totals
- Fat17g
- Protein16g
- Carbs35g
- Fiber2g
MacroNutrients
- Carbs35g
- Protein16g
- Fiber2g
Fats
- Fat17g
Vitamins & Minerals
- Calcium38mg
- Iron3mg
- Vitamin A132mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B935mcg
- Vitamin B120mcg
- Vitamin C46mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium57mg
- Manganese< 1mg
- Phosphorus202mg
- Selenium15mcg
- Zinc2mg
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
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