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Nutrition Facts

  Servings Per Recipe: 4
  Serving Size: 1 serving

Amount Per Serving
  Calories 152.4
  Total Fat 3.9 g
      Saturated Fat 1.2 g
      Polyunsaturated Fat 0.3 g
      Monounsaturated Fat 2.1 g
  Cholesterol 3.6 mg
  Sodium 310.4 mg
  Potassium 452.1 mg
  Total Carbohydrate 23.0 g
      Dietary Fiber 4.1 g
      Sugars 3.0 g
  Protein 4.5 g
  Vitamin A 141.8 %
  Vitamin B-12 1.2 %
  Vitamin B-6 8.9 %
  Vitamin C 34.0 %
  Vitamin D 0.0 %
  Vitamin E 7.1 %
  Calcium 15.3 %
  Copper 7.2 %
  Folate 14.3 %
  Iron 14.2 %
  Magnesium 16.4 %
  Manganese 26.7 %
  Niacin 7.2 %
  Pantothenic Acid     4.8 %
  Phosphorus     8.6 %
  Riboflavin 5.1 %
  Selenium 7.0 %
  Thiamin 8.4 %
  Zinc 3.8 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Butternut Squash Risotto with Greens

View the full Butternut Squash Risotto with Greens Recipe & Instructions
Submitted by: MADDY_AVENA

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Butternut Squash Risotto with Greens

46 calories of White Rice, medium grain, (0.19 cup)

21 calories of Parmesan Cheese, shredded, (1 tbsp)

21 calories of Butternut Squash, (0.25 cup, cubes)

20 calories of Olive Oil, (0.50 1tsp)

15 calories of Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup, (1 serving)

10 calories of White Wine, (0.50 fl oz)

9 calories of Swiss Chard, (0.25 cup, chopped)

7 calories of Leeks, (0.13 leek)

3 calories of Collards, (0.25 cup, chopped)

1 calories of Garlic, (0.25 clove)

1 calories of Nutmeg, ground, (0.06 tsp)


Nutrition & Calorie Comments  

I used Kabocha squash instead, shallot instead of leek, and kale and chard, and low-sodium chicken broth instead of vegetable -- and it was great. Submitted by:
DIET-DELIGHT

(5/29/12)
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This is really fantastic. I can't believe how much my kids liked something so healthy! Just wondering if anyone has tried adding the chopped greens without boiling them first. I hated to drain those vitamins off! I suppose steaming would work, also. Definitely worth the effort! Submitted by:
SKSHINE

(11/5/11)
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Very good. I used chicken broth (low sodium) because my store doesn't carry veg broth. Also had beet greens instead of Swiss Chard. It all worked out fantastic. I like the suggestion to bake or boil the squash first - it should definitely make this easier. Submitted by:
CARSONB3

(8/19/10)
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Thought this was great! Had leftovers the next night. Even my husband ate some. I put some nutritional yeast on top instead of the cheese, worked out great. Did take a long time to make but worth it. Submitted by:
THEDELLETTE

(6/9/09)
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