Preppy Kitchen · by John Kanell★ 5.0 (4)
Butternut Squash Risotto
NUTRITION · PER SERVING55M COOK
CAL 26%·PRO 25%
CARBS 78G60% OF CAL
3G FIBER0G ADDED0G INTRINSIC71G OTHER5G TOTAL SUGAR
FAT 16G28% OF CAL
7G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy risotto with roasted butternut squash, sage, and Parmesan. Rich and comforting, with warm fall flavors.
mainitalianpasta🥄 saucepan🍳 skilletgluten freevegetarian
View the full recipe on Preppy Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 cups vegetable broth ((1920mL))
- 2 tablespoons olive oil (divided)
- ½ small yellow onion (finely chopped)
- 1 tablespoon minced garlic ((3 cloves))
- 1 small butternut squash (peeled, seeded, and cut into 1/2-inch pieces (1 1/2-pounds))
- 1 teaspoon chopped sage (plus additional leaves to garnish)
- 1 teaspoon salt (divided)
- ½ teaspoon black pepper (divided)
- 2 cups arborio rice ((440g))
- ½ cup dry white wine ((120mL))
- 1 cup grated parmesan cheese (plus additional for garnish (80g))
- 3 tablespoons unsalted butter
At a glance
PER SERVING · TIME 55M
CAL 26%·PRO 25%
CARBS 78G60% OF CAL
3G FIBER0G ADDED0G INTRINSIC71G OTHER5G TOTAL SUGAR
FAT 16G28% OF CAL
7G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 1617mg
- 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
- 507mg
- Calcium
- 219mg
- Iron
- 0.65mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1617MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.