Butternut Squash Risotto

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
Butternut SquashOlive OilSalt and PepperChicken StockShallotsArborio RiceWhite WineSaffronParmesan
Directions
Peel the squash, remove seeds, and cut it into .75 inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with olive oil, 1 teaspoon salt and .5 teaspoon pepper. Roast for 25 to 30 minutes, tossing once

Number of Servings: 4

Recipe submitted by SparkPeople user JPIDLUBNY.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 241.9
  • Total Fat: 10.5 g
  • Cholesterol: 14.7 mg
  • Sodium: 1,623.7 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 6.6 g
  • Protein: 7.8 g

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