Butternut Squash & Sweet Potato Slow Cooker Risotto

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
1 cup Arborio Rice3 cups organic vegetable broth2 cups butternut squash, cubed1 sweet potato, cubed1 shallot, slicedi jalapeno pepper, chopped2 cloves garlic2 tbsp extra virgin olive oil1 1/2 tsp ground sagesalt and pepper to taste
Directions


Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user KAYBABE71.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 209.4
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 6.9 mg
  • Total Carbs: 39.1 g
  • Dietary Fiber: 3.2 g
  • Protein: 3.3 g

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