Butternut Squash Risotto

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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
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Makes 4 servings, serving size approximately 1c. Makes 4 servings, serving size approximately 1c.
Number of Servings: 4


    1T. olive oil
    1 small onion
    2c diced brutternut squash
    1c. arborio rice
    3-4c. chicken broth
    2T. parmesan cheese, grated
    1T. butter


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.

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Member Ratings For This Recipe

  • Very Good
    This is a really tasty meal. The butternut squash breaks down during cooking and makes the risotto extra creamy and sweet! - 1/24/11

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