Butternut Squash Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
Butternut SquashOlive OilSalt and PepperChicken StockShallotsArborio RiceWhite WineSaffronParmesan
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.
Number of Servings: 4
Recipe submitted by SparkPeople user JPIDLUBNY.
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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