Butternut Squash Risotto Recipe
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.
3.7
11 Rating -
Rate
Non Vegdiet
55minstotal
10minsPrep
45minsCook
55m.total
10m.Prep
45m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients 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, to taste
- 1/2 cup Fresh baby arugula, for garnish
Nutrition
value
value
268
calories per serving
3 g Fat6 g Protein48 g Carbs4 g FiberOther
Current Totals
- Fat3g
- Protein6g
- Carbs48g
- Fiber4g
MacroNutrients
- Carbs48g
- Protein6g
- Fiber4g
Fats
- Fat3g
Vitamins & Minerals
- Calcium205mg
- Iron4mg
- Vitamin A101mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B984mcg
- Vitamin B120mcg
- Vitamin C12mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium92mg
- Manganese2mg
- Phosphorus134mg
- Selenium3mcg
- 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