Butternut Squash Risotto

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 417.9
  • Total Fat: 10.2 g
  • Cholesterol: 13.8 mg
  • Sodium: 1,223.5 mg
  • Total Carbs: 67.7 g
  • Dietary Fiber: 2.0 g
  • Protein: 12.2 g

View full nutritional breakdown of Butternut Squash Risotto calories by ingredient
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Number of Servings: 6


    6 cups chicken stock
    5 cups cubed butternut squash
    1 medium onion chopped
    1.5 cups Arborio Rice
    2 garlic cloves
    .5 cup parmesan cheese grated
    2 Tbs Olive Oil
    6 cups fresh spinach coarsely chopped


Makes 6 servings

Roast squash for 25 minutes at 375 degrees.

Cook onion in a saucepan until tender. Add rice, garlic and cumin, stirring for 3 minutes.

Stir in 1/2 cup of broth and cook at strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente. (there will likely be leftover broth)

Stir in squash, cheese, salt, and spinach and stir.

Serve immediately.

Number of Servings: 6

Recipe submitted by SparkPeople user MIRV22.

TAGS:  Fish | Dinner | Fish Dinner |

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