Butternut Squash Rissotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 cups cooked brown ricsone chopped onionone clove garlichalf cup celertyhalf cup carrotsone cup chopped roasted butternut squash cut into cubessalt and pepper to tasteTumeric to tastechopped parsleyone can chopped tomatoesone tb olive oilone tsp of hot saucequarter cup of good Italian cheese
cook rice and set aside
brown onion and garlic
add rice and tomatoes
add veggies
add half cup water or stock
salt and pepper
add about one tsp Tumeric
cook until veggies are tender
Add the roasted cubed sqush
add cheese and parsley
Number of Servings: 6
Recipe submitted by SparkPeople user DGRAZIA.
brown onion and garlic
add rice and tomatoes
add veggies
add half cup water or stock
salt and pepper
add about one tsp Tumeric
cook until veggies are tender
Add the roasted cubed sqush
add cheese and parsley
Number of Servings: 6
Recipe submitted by SparkPeople user DGRAZIA.
Nutritional Info Amount Per Serving
- Calories: 194.9
- Total Fat: 3.0 g
- Cholesterol: 5.3 mg
- Sodium: 239.1 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 5.1 g
- Protein: 6.5 g
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