Butternut Squash Risotto

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1T. olive oil1 small onion2c diced brutternut squash1c. arborio rice3-4c. chicken broth2T. parmesan cheese, grated1T. butter
Directions
Saute onion and butternut squash in olive oil until onions are translucent. Add rice, brown rice for 1-2min.

Keeping the chicken broth hot in another saucepan, add enough broth to rice mixture to cover. Cook over medium heat, stirring, until water is abosrbed. Continue to add broth (enough to cover) and cook until rice is tender, approximately 20min.

Remove from heat, add parmesan cheese and butter. Garnish with parmesan (not included in nutritional info) and/or parsley flakes.

Number of Servings: 4

Recipe submitted by SparkPeople user VICD25.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 200.0
  • Total Fat: 7.5 g
  • Cholesterol: 13.6 mg
  • Sodium: 1,008.2 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 3.8 g
  • Protein: 4.4 g

Member Reviews
  • MMCOMEAU72
    This is a really tasty meal. The butternut squash breaks down during cooking and makes the risotto extra creamy and sweet! - 1/24/11