Dinners, Dishes and Desserts · by Erin Sellin★ 5.0 (1)
Butternut Squash Risotto
NUTRITION · PER SERVING60M COOK
CAL 28%·PRO 33%
CARBS 79G57% OF CAL
4G FIBER0G ADDED0G INTRINSIC69G OTHER6G TOTAL SUGAR
FAT 18G29% OF CAL
5G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, comforting risotto loaded with roasted butternut squash and finished with Parmesan. Perfect for fall dinners and worth the stirring.
mainamericangrain bowl🍪 sheet pan🫕 dutch oven🥄 saucepan🍳 skillet🔥 ovengluten free
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Nutrition & ingredients
Ingredients
serves 5- 4 Tbsp butter
- 1 large onion (finely chopped)
- 3 cloves garlic (minced)
- 2/3 cup dry white wine
- 1 3/4 cups Arborio rice
- 4 cups chicken broth
- 3/4 cup grated Parmesan cheese
- 1/4 tsp fresh grated nutmeg
- salt and pepper to taste
- 1 Tbsp olive oil
- 3 1/2 cups diced butternut squash
- Pumpkin Seeds
- Chopped Sage or Parsley
At a glance
PER SERVING · TIME 60M
CAL 28%·PRO 33%
CARBS 79G57% OF CAL
4G FIBER0G ADDED0G INTRINSIC69G OTHER6G TOTAL SUGAR
FAT 18G29% OF CAL
5G SAT13G 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
- 45m
- Sodium
- 1242mg
- Total sugar
- 6g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 557mg
- Calcium
- 227mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1242MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.