Mushroom and Butternut Risotto

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 762.8
  • Total Fat: 36.3 g
  • Cholesterol: 26.0 mg
  • Sodium: 1,835.6 mg
  • Total Carbs: 84.3 g
  • Dietary Fiber: 8.6 g
  • Protein: 20.7 g

View full nutritional breakdown of Mushroom and Butternut Risotto calories by ingredient
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Number of Servings: 1


    1 cup cubed peeled butternut squash
    2 tbsp olive oil
    Dash salt
    1 cup chicken broth
    2/3 cup sliced mushrooms
    2 tbsp chopped onion
    1 small garlic clove minced
    1/3 cup uncooked arborio rice
    cup white wine
    cup grated parmesan cheese
    1 tsp minced fresh sage


Serve with Seared Scallops with Citrus Herb Sauce.


1. Place squash in a 9 inch greased baking pan. Add 1 tsp olive oil and salt; toss to coat
2. Bake, uncovered, at 350 for 25 to 30 minutes or until tender, stirring occasionally.
3. Meanwhile, in a small saucepan, heat broth and keep warm. In a small skillet, saute mushrooms, onion and garlic in remaining oil until tender, (3 to 4 minutes). Add rice and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
4. Add the heated broth, cup at a time, stirring constantly. Allow the liquid to absorb between additions of broth. Cook just until the risotto is creamy and rice is almost tender. (cooking time is about 20 minutes). Stir in cheese until melted. Add squash and sage. Serve immediately.

Serving Size: (3) 1 cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user SBWOOD2.

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