Squash Risotto Recipe
Recipe By Better Homes and Gardens
The traditional italian technique to produce a creamy consistency in this vegetable risotto is to repeatedly add liquid slowly to the rice and stir until it is absorbed.
4.7
18 Rating -
Rate
Non Vegdiet
50minstotal
50minsPrep
50m.total
50m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Squash Risotto Recipe
- 1/4 cup Cubed, peeled butternut squash
- 1/4 cup Sliced fresh mushrooms
- 0.08 cup Chopped onion
- 0.33 tablespoon Olive oil or cooking oil
- 0.17 cup Arborio rice or medium grain rice
- 1/2 cup Water
- 0.33 teaspoon Instant chicken bouillon granules
- dash Few dashes of bottled hot pepper sauce
- 0.08 cup Grated parmesan cheese or romano cheese
Nutrition
value
value
219
calories per serving
8 g Fat5 g Protein31 g Carbs2 g FiberOther
Current Totals
- Fat8g
- Protein5g
- Carbs31g
- Fiber2g
MacroNutrients
- Carbs31g
- Protein5g
- Fiber2g
Fats
- Fat8g
Vitamins & Minerals
- Calcium74mg
- Iron2mg
- Vitamin A88mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B919mcg
- Vitamin B120mcg
- Vitamin C3mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium34mg
- Manganese< 1mg
- Phosphorus98mg
- Selenium4mcg
- Zinc< 1mg
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