Butternut Squash Risotto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy, savory risotto made with butternut squash, arborio rice, and sage, finished with parmesan cheese. The squash adds subtle sweetness. An elegant side dish for special dinners or dinner parties.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups butternut squash (½" cubed, about 1 pound)
- 2 tablespoons olive oil (divided)
- ½ cup diced onion
- 1 cup arborio rice
- ½ cup white wine (or extra broth)
- ¼ teaspoon ground sage
- 4 cups chicken broth (divided, or as needed)
- ¼ cup shredded Parmesan cheese
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 15m
- Sodium
- 1011mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 473mg
- Calcium
- 105mg
- Iron
- 0.63mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1011MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.