Butternut Squash Risotto

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 241.9
  • Total Fat: 10.5 g
  • Cholesterol: 14.7 mg
  • Sodium: 1,623.7 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 6.6 g
  • Protein: 7.8 g

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

Ingredients

    Butternut Squash
    Olive Oil
    Salt and Pepper
    Chicken Stock
    Shallots
    Arborio Rice
    White Wine
    Saffron
    Parmesan

Directions

Peel the squash, remove seeds, and cut it into .75 inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with olive oil, 1 teaspoon salt and .5 teaspoon pepper. Roast for 25 to 30 minutes, tossing once

Number of Servings: 4

Recipe submitted by SparkPeople user JPIDLUBNY.

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