Butternut Squash Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 cups Chicken Broth3 cups Butternut Squash Soup1 cup Arborio Rice1 tablespoon of Butter1 large onion2 cups of cubed butternut squash1 cup mushrooms.5 cups raisins.5 cup walnuts chopped8 Oz chicken breast
Add soups and vegetables and addition spices in a stock pot, bring to a boil, then reduce to med-low.
Melt butter in wok/pan, add rice and brown,stirring constantly.
Add .5 of the broth to the rice at a time stir until liquid is absorbed. Continue this process until the rice is al dente
Number of Servings: 4
Recipe submitted by SparkPeople user IHEARTIHEART.
Melt butter in wok/pan, add rice and brown,stirring constantly.
Add .5 of the broth to the rice at a time stir until liquid is absorbed. Continue this process until the rice is al dente
Number of Servings: 4
Recipe submitted by SparkPeople user IHEARTIHEART.
Nutritional Info Amount Per Serving
- Calories: 475.1
- Total Fat: 16.0 g
- Cholesterol: 49.2 mg
- Sodium: 1,589.3 mg
- Total Carbs: 66.1 g
- Dietary Fiber: 8.1 g
- Protein: 22.3 g
Member Reviews