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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 202.2
  • Total Fat: 5.0 g
  • Cholesterol: 4.9 mg
  • Sodium: 1,279.9 mg
  • Total Carbs: 31.8 g
  • Dietary Fiber: 5.4 g
  • Protein: 6.8 g

View full nutritional breakdown of Savory Butternut Rissoto calories by ingredient
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Savory Butternut Rissoto

Submitted by: TIGERLILY723

Introduction

I love butternut squash and am always looking for new ways to cook it. To reduce the calories, add more vegetable. Top with your preferred for of protein (I made it with small scallops) and you have a complete meal! I am guessing on the number of servings this makes. I love butternut squash and am always looking for new ways to cook it. To reduce the calories, add more vegetable. Top with your preferred for of protein (I made it with small scallops) and you have a complete meal! I am guessing on the number of servings this makes.
Number of Servings: 8

Ingredients

    6 Cups Broth(Vegetable or Chicken)
    6 Cups cubed Butternut Squash
    2 Tbs. Butter or Margarine
    1 Cup finely chopped onion
    1/2 C. White Wine
    1/2 C. Parmesan
    Salt and Pepper to taste
    6 Cups Fresh Spinach

Directions

Cook butternut squash in broth until tender, approximately 5 minutes. Remove squash from pan and keep broth on heat with a low simmer. Melt butter and then add onion. Saute until onion is translucent. Add rice and coat with onion/butter mixture. Add 1/2 of simmering broth to rice, stir until fully absorbed, then add . You made need to add more broth in order to get rice cooked to your preferred texture. Risotto is supposed to have a little bit of a bite, but I like my rice softer so I added more. Make sure you stir the rice constantly as it absorbs liquids very quickly. Once all the broth is absorbed, add parmesan, spinach, squash, and salt and pepper to taste. Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user TIGERLILY723.






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