Butternut Squash Rissotto


5 of 5 (1)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 194.9
  • Total Fat: 3.0 g
  • Cholesterol: 5.3 mg
  • Sodium: 239.1 mg
  • Total Carbs: 36.8 g
  • Dietary Fiber: 5.1 g
  • Protein: 6.5 g

View full nutritional breakdown of Butternut Squash Rissotto calories by ingredient
Report Inappropriate Recipe

Submitted by: DGRAZIA

Number of Servings: 6


    3 cups cooked brown rics
    one chopped onion
    one clove garlic
    half cup celerty
    half cup carrots
    one cup chopped roasted butternut squash cut into cubes
    salt and pepper to taste
    Tumeric to taste
    chopped parsley
    one can chopped tomatoes
    one tb olive oil
    one tsp of hot sauce
    quarter cup of good Italian cheese


cook rice and set aside
brown onion and garlic
add rice and tomatoes
add veggies
add half cup water or stock
salt and pepper
add about one tsp Tumeric
cook until veggies are tender
Add the roasted cubed sqush
add cheese and parsley

Number of Servings: 6

Recipe submitted by SparkPeople user DGRAZIA.


Rate This Recipe

Member Ratings For This Recipe

  • I really enjoyed this. I used peas instead of carrots, as there seemed like too many orange veg. I also used feta instead of Italian cheese. It was really good - the family loved it!! - 1/20/11

    Was this review helpful?   yes  No