Butternut Squash Risotto Recipe

Butternut squash risotto-a creamy risotto that is perfect for fall. Perfectly comforting, simple to make, loaded with roasted butternut squash and absolutely delicious.

4
23 Rating - Rate
Non Vegdiet
1hr total
15minsPrep
45minsCook
1hr total
15m.Prep
45m.Cook

ingredients serve

Ingredients for Butternut Squash Risotto Recipe

  • 0.80 tablespoon Butter
  • 1/5 Large onion, finely chopped
  • 0.60 Cloves garlic, minced
  • 0.13 cup Dry white wine
  • 0.35 cup Arborio rice
  • 0.80 cup Chicken
  • 0.15 cup Grated parmesan cheese
  • 1/20 teaspoon Fresh grated nutmeg
  • As required Salt and pepper to taste
  • 1/5 tablespoon Olive oil
  • 0.70 cup Diced butternut squash
  • As required Salt and pepper to taste
  • As required Pumpkin seeds
  • As required Chopped sage or parsley
Nutrition
value
615
calories per serving
11 g Fat42 g Protein75 g Carbs5 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    42g
  • Carbs
    75g
  • Fiber
    5g

MacroNutrients

  • Carbs
    75g
  • Protein
    42g
  • Fiber
    5g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    239mg
  • Iron
    6mg
  • Vitamin A
    230mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    32mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    9mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    108mg
  • Manganese
    2mg
  • Phosphorus
    441mg
  • Selenium
    35mcg
  • 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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