Fit Foodie Finds · by Emily Richter★ 5.0 (15)
Butternut Squash Risotto
NUTRITION · PER SERVING65M COOK
CAL 18%·PRO 19%
CARBS 51G57% OF CAL
2G FIBER0G ADDED0G INTRINSIC45G OTHER4G TOTAL SUGAR
FAT 11G27% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, luxurious risotto made with arborio rice, sweet roasted butternut squash, and Parmesan cheese, enriched with butter and white wine. The slow-cooked rice absorbs the broth and becomes silky while the squash adds natural sweetness and earthy flavor.
mainamerican🍲 stockpot🍳 skilletgluten free
View the full recipe on Fit Foodie Finds →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4.5 cups 1-inch cubes butternut squash (separated)
- 2 tablespoons olive oil
- 2 teaspoons coarse salt (separated)
- 1 teaspoon light brown sugar
- 1.5 teaspoons ground black pepper
- ⅛ teaspoon cayenne pepper
- 1 large white onion (diced and divided)
- 6 cloves garlic (minced and divided)
- 8 cups vegetable or chicken broth
- 1 teaspoon ground coriander
- ⅛ teaspoon ground nutmeg
- 6 fresh sage leaves
- 1 cup Sauvignon Blanc
- 2 tablespoons unsalted butter
- 2 cups uncooked arborio rice
- 1 cup freshly grated parmesan cheese (+more for topping)
At a glance
PER SERVING · TIME 65M
CAL 18%·PRO 19%
CARBS 51G57% OF CAL
2G FIBER0G ADDED0G INTRINSIC45G OTHER4G TOTAL SUGAR
FAT 11G27% OF CAL
5G SAT6G 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
- 30m
- Cook
- 35m
- Sodium
- 1513mg
- Total sugar
- 4g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 397mg
- Calcium
- 166mg
- Iron
- 0.48mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1513MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.