Butternut Squash Risotto
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 200.0
- Total Fat: 7.5 g
- Cholesterol: 13.6 mg
- Sodium: 1,008.2 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 3.8 g
- Protein: 4.4 g
View full nutritional breakdown of Butternut Squash Risotto calories by ingredient
Introduction
Makes 4 servings, serving size approximately 1c. Makes 4 servings, serving size approximately 1c.Number of Servings: 4
Ingredients
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1T. olive oil
1 small onion
2c diced brutternut squash
1c. arborio rice
3-4c. chicken broth
2T. parmesan cheese, grated
1T. butter
Directions
Saute onion and butternut squash in olive oil until onions are translucent. Add rice, brown rice for 1-2min.
Keeping the chicken broth hot in another saucepan, add enough broth to rice mixture to cover. Cook over medium heat, stirring, until water is abosrbed. Continue to add broth (enough to cover) and cook until rice is tender, approximately 20min.
Remove from heat, add parmesan cheese and butter. Garnish with parmesan (not included in nutritional info) and/or parsley flakes.
Number of Servings: 4
Recipe submitted by SparkPeople user VICD25.
Keeping the chicken broth hot in another saucepan, add enough broth to rice mixture to cover. Cook over medium heat, stirring, until water is abosrbed. Continue to add broth (enough to cover) and cook until rice is tender, approximately 20min.
Remove from heat, add parmesan cheese and butter. Garnish with parmesan (not included in nutritional info) and/or parsley flakes.
Number of Servings: 4
Recipe submitted by SparkPeople user VICD25.
Member Ratings For This Recipe
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MMCOMEAU72
