Roasted Butternut Squash Risotto Recipe
Recipe By Cookie and Kate
This butternut squash risotto recipe tastes incredible Roasted butternut squash and crispy fried sage take it over the top. This risotto is also healthier than most, since it calls for brown rice instead of white, and requires practically no stirring. You can just bake it all in the oven Recipe yields 4 servings.
4.3
10 Rating -
Rate
Vegdiet
1hr 20minstotal
15minsPrep
1hr 5minsCook
1hr 20m.total
15m.Prep
1hr 5m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Butternut Squash Risotto Recipe
- 3/4 tablespoon Olive Oil, Divided
- 1/4 Small yellow onion, chopped
- 1/2 Cloves garlic, pressed or minced
- 1 cup Vegetable Broth, Divided
- 1/4 cup Water
- 0.38 cup Brown arborio/short grain brown rice
- 1/4 Small butternut squash, peeled and sliced into 0. 5 cubes
- 1/4 cup Freshly Grated Parmesan Cheese
- 0.13 cup Dry white wine, optional
- 3/4 tablespoon Unsalted butter, diced
- 1/4 teaspoon Salt, more to taste
- As required Freshly ground black pepper
- pinch Red pepper flakes, to taste
- 1/4 tablespoon Extra virgin olive oil
Nutrition
value
value
775
calories per serving
23 g Fat55 g Protein77 g Carbs5 g FiberOther
Current Totals
- Fat23g
- Protein55g
- Carbs77g
- Fiber5g
MacroNutrients
- Carbs77g
- Protein55g
- Fiber5g
Fats
- Fat23g
Vitamins & Minerals
- Calcium355mg
- Iron7mg
- Vitamin A291mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B39mg
- Vitamin B6< 1mg
- Vitamin B941mcg
- Vitamin B12< 1mcg
- Vitamin C11mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium126mg
- Manganese2mg
- Phosphorus593mg
- Selenium48mcg
- 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 Cookie and Kate