Creamy Butternut Squash Risotto (serv size = 1.25 c)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 176.8
- Total Fat: 4.6 g
- Cholesterol: 5.9 mg
- Sodium: 233.4 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 1.6 g
- Protein: 7.6 g
View full nutritional breakdown of Creamy Butternut Squash Risotto (serv size = 1.25 c) calories by ingredient
Number of Servings: 4
Ingredients
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1 1/4 cups uncooked Arborio rice or other medium-grain rice
2 teaspoons olive oil
2 1/2 cups fat-free, less-sodium chicken broth
1 cup water
1 (12-ounce) package frozen pureed butternut squash 1/4 teaspoon freshly ground black pepper 6 tablespoons grated fresh Parmesan cheese
Grated fresh Parmesan cheese (optional)
Thyme sprigs
Directions
1. Combine rice and oil in a 1 1/2-quart microwave-safe dish, stirring to coat. Microwave, uncovered, at HIGH 3 minutes.
2. Add broth and 1 cup water to rice mixture; microwave, uncovered, at HIGH 9 minutes. Stir well; microwave, uncovered, at HIGH 6 minutes. Remove from microwave; let stand 5 minutes or until all liquid is absorbed.
3. While risotto stands, heat squash in microwave at HIGH 2 minutes or until warm. Add squash, salt, pepper, and cheese to risotto. Stir well to combine. Garnish with additional cheese and thyme sprigs, if desired.
Serving Size: 4–1.25 c servings
Number of Servings: 4
Recipe submitted by SparkPeople user LHAUPT.
2. Add broth and 1 cup water to rice mixture; microwave, uncovered, at HIGH 9 minutes. Stir well; microwave, uncovered, at HIGH 6 minutes. Remove from microwave; let stand 5 minutes or until all liquid is absorbed.
3. While risotto stands, heat squash in microwave at HIGH 2 minutes or until warm. Add squash, salt, pepper, and cheese to risotto. Stir well to combine. Garnish with additional cheese and thyme sprigs, if desired.
Serving Size: 4–1.25 c servings
Number of Servings: 4
Recipe submitted by SparkPeople user LHAUPT.