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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 86.9
  • Total Fat: 5.0 g
  • Cholesterol: 13.3 mg
  • Sodium: 513.7 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 0.5 g
  • Protein: 2.9 g

View full nutritional breakdown of Carrot and Winter Squash Risotto calories by ingredient
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Carrot and Winter Squash Risotto

Submitted by: GRAMMYEAC


Number of Servings: 16

Ingredients

    Butter
    Onion
    Winter Squash
    Carrots
    Arborio Rice
    Parmesan or Romano Cheese
    Nutmeg
    Vegetable Broth

Directions

Heat 3 T butter in heavy frypan. Add onion and cook 2-3 minutes, until soft. Add squash and carrots, cook 6-8 minutes or until tender. Mash slightly with potato masher. In separate saucepan,heat stock over medium heat; keep at simmering point.

add rice to vegetables and cook for 1 minute, stirring constantly, until rice is translucent.Ladle in 1/2 c of stock and stir well. Reduce heat and add stock little by little, stirring constantly for 20-25 minutes, until rice is tender and creamy. Stock will vary, maybe needing less, maybe needing to add some water.

Remove from heat, add remaining butter, cheese, and nutmeg. Season with fresh ground black pepper and stir thoroughly. Cover and leave for 5-6 minutes before serving.

Makes approximately 16 2/3 c servings.

Number of Servings: 16

Recipe submitted by SparkPeople user GRAMMYEAC.






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