Butternut Squash Risotto

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 342.8
  • Total Fat: 9.1 g
  • Cholesterol: 5.4 mg
  • Sodium: 263.3 mg
  • Total Carbs: 58.0 g
  • Dietary Fiber: 3.7 g
  • Protein: 9.0 g

View full nutritional breakdown of Butternut Squash Risotto calories by ingredient
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Delicious! Delicious!
Number of Servings: 4


    Butternut Squash, 2 cup, cubes
    Arborio Rice,1 cup
    Olive Oil, 2 tbsp
    Onions, raw, 1 cup, chopped
    Garlic, 2 tsp
    Chicken stock, 3 cups


Dice 1 large, peeled butternut squash into small cubes and coat with EVOO, salt & pepper on a cookie sheet. Roast at 400 degrees for 25 minute, turning once. Add roasted squash and EVOO drippings to large pot and saute with onion and garlic for 3 minutes. Add arborio rice and saute for 2 minutes. Add 1 cup of chicken stock and stir until absorbed. Repeat with 2 more cups. Serve as a main dish or side, with grated parmeasean cheese and salt/pepper to taste!

Number of Servings: 4

Recipe submitted by SparkPeople user FREESTYL70.

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