Butternut Squash Risotto Recipe

Name: Butternut Squash Risotto Recipe
Total time: 100 min
Yield: 4
Cuisine: Italian

Recipe By EatingWell

This creamy butternut squash risotto with sage and thyme is a cozy fall dinner that's easy enough for a busy weeknight. The tender steamed squash gets added to the risotto at the last minute to retain just enough of its texture, while still breaking down slightly into the rice. To simplify the prep, buy precubed squash. It's often available in the produce department of large supermarkets. Serve with a simple green salad and a glass of white wine, if you'd like (after all, you'll need to open a bottle for the recipe).

4.8

28 Rating - Rate

Non Vegdiet

1hr 40minstotal

ingredients serves

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Ingredients For Butternut Squash Risotto Recipe

3 cup Cubed butternut squash
3 cup Low Sodium Chicken Broth Or Vegetable Broth
2 cup Water
2 tablespoon Extra virgin olive oil
1 Small Onion, Finely Diced
1 Clove Garlic, Finely Chopped
0.1200000000000001 teaspoon Salt
1 cup Short grain rice, such as arborio
1 teaspoon Chopped fresh thyme, or 1/2 teaspoon dried thyme
1 teaspoon Chopped Fresh Sage
0.25 teaspoon Ground pepper
pinch Pinch of nutmeg
0.33000000000000007 cup Dry white wine, such as pinot grigio

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Nutrition
value

468

calories per serving

14 g Fat30 g Protein50 g Carbs4 g FiberOther

Current Totals

14 g Fat
30 g Protein
50 g Carbs
4 g Fiber

MacroNutrients

Carbs
50 g
Protein
30 g
Fiber
4 g

Fats

Fat
14 g

Vitamins & Minerals

Calcium
78 mg
Iron
5 mg
Vitamin A
276 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
7 mg
Vitamin B6
0 mg
Vitamin B9
34 mcg
Vitamin B12
0 mcg
Vitamin C
11 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
84 mg
Manganese
1 mg
Phosphorus
238 mg
Selenium
23 mcg
Zinc
2 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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