Butternut Squash Risotto Recipe

Name: Butternut Squash Risotto Recipe
Total time: 55 min
Yield: 4
Cuisine: Italian

Recipe By Skinny Taste

A rich and creamy italian rice risotto dish made with butternut squash puree, white wine, parmigiano-reggiano and topped with a little fresh arugula.

3.8

30 Rating -

Rate

Non Vegdiet

55minstotal

10minsPrep

45minsCook

55m.total

10m.Prep

45m.Cook

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Ingredients for Butternut Squash Risotto Recipe

3/4 cup fat free low sodium chicken broth, use vegetable broth for vegetarian
1/4 cup butternut squash puree
1/4 teaspoon butter or olive oil
3/4 cloves garlic, chopped
0.06 cup shallots, chopped
1/4 cup arborio rice
1/2 ounce dry white wine
1/4 tablespoon fresh sage, minced
0.06 cup freshly grated Parmigiano Reggiano
As required salt and fresh cracked pepper
1/2 cup fresh baby arugula, for garnish

Nutrition
value

268

calories per serving

3 g Fat6 g Protein48 g Carbs4 g FiberOther

Current Totals

Fat
3g
Protein
6g
Carbs
48g
Fiber
4g

MacroNutrients

Carbs
48g
Protein
6g
Fiber
4g

Fats

Fat
3g

Vitamins & Minerals

Calcium
205mg
Iron
4mg
Vitamin A
101mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
1mg
Vitamin B6
< 1mg
Vitamin B9
84mcg
Vitamin B12
0mcg
Vitamin C
12mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
92mg
Manganese
2mg
Phosphorus
134mg
Selenium
3mcg
Zinc
< 1mg

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

Recipe By Skinny Taste