Vegan Butternut Squash Sage Risotto Recipe
Recipe By Crowded Kitchen
homemade butternut squash risotto is such a comforting fall dish, and it's much easier than it sounds
4.5
29 Rating -
Rate
1hr total
15minsPrep
45minsCook
1hr total
15m.Prep
45m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegan Butternut Squash Sage Risotto Recipe
- 1/2 cup Diced butternut squash
- 1/2 tablespoon Vegan butter
- 1/2 cup Diced yellow onion
- 1/2 Cloves garlic, minced
- 1/2 tablespoon Fresh sage, chopped finely
- 0.17 cup Dry white wine
- 0.38 cup Arborio rice
- 0.17 cup Vegan parmesan style cheese
- 1/4 tablespoon Freshly squeezed lemon juice
- As required Salt and pepper
- 1/2 can Amy's organic light in sodium butternut squash soup
- 0.63 cup Veggie broth
- As required More sage for garnish
- 1/4 cup Pepitas
- 1/4 tablespoon Olive oil
- 1/4 tablespoon Maple syrup
- 0.38 teaspoon Chili powder
- 0.13 teaspoon Cumin
- 0.13 teaspoon Smoked paprika
- 0.06 teaspoon Garlic powder
- 0.13 teaspoon Salt
Nutrition
value
value
658
calories per serving
12 g Fat39 g Protein87 g Carbs10 g FiberOther
Current Totals
- Fat12g
- Protein39g
- Carbs87g
- Fiber10g
MacroNutrients
- Carbs87g
- Protein39g
- Fiber10g
Fats
- Fat12g
Vitamins & Minerals
- Calcium387mg
- Iron9mg
- Vitamin A595mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B6< 1mg
- Vitamin B977mcg
- Vitamin B12< 1mcg
- Vitamin C26mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium172mg
- Manganese2mg
- Phosphorus463mg
- Selenium35mcg
- 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 Crowded Kitchen