Butternut Squash Risotto Recipe

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

4
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Ingredients For Butternut Squash Risotto Recipe

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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