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


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


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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