Butternut Squash Risotto Recipe

Recipe By Taste Of Home

Change up the flavor of risotto any time of year using in-season vegetables like butternut squash, spices and broths for a consistency that’s both creamy and comforting. Katie Ferrier, Washington, Washington DC.

4
17 Rating -
Rate
Vegdiet
5minstotal
35minsPrep
30minsCook
5m.total
35m.Prep
30m.Cook
Butternut Squash Risotto
plan
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ingredients serve

Ingredients for Butternut Squash Risotto Recipe

  • 1.33 cup Cubed peeled butternut squash
  • 1/25 cup Olive oil, divided
  • 0.08 teaspoon Salt
  • 1/25 teaspoon Pepper
  • 0.67-0.67 cup 1/2 vegetable broth
  • 0.17 cup Water
  • 0.17 Small onion, chopped
  • 0.33 Garlic cloves, minced
  • 0.33 cup Uncooked arborio rice
  • 0.17 cup Lager
  • 0.33 tablespoon Butter
  • 0.17 teaspoon Ground ancho chili pepper
  • 0.08 teaspoon Ground nutmeg
  • 0.17 cup Grated Parmesan Cheese
Nutrition
value
662
calories per serving
19 g Fat38 g Protein77 g Carbs4 g FiberOther

Current Totals

  • Fat
    19g
  • Protein
    38g
  • Carbs
    77g
  • Fiber
    4g

MacroNutrients

  • Carbs
    77g
  • Protein
    38g
  • Fiber
    4g

Fats

  • Fat
    19g

Vitamins & Minerals

  • Calcium
    253mg
  • Iron
    5mg
  • Vitamin A
    197mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    27mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    8mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    94mg
  • Manganese
    1mg
  • Phosphorus
    419mg
  • Selenium
    32mcg
  • Zinc
    3mg
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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Recipe By Taste Of Home