Skinnytaste · by Gina Homolka★ 4.4 (14)
Butternut Squash Risotto
NUTRITION · PER SERVING55M COOK
CAL 14%·PRO 15%
CARBS 50G72% OF CAL
2G FIBER0G ADDED0G INTRINSIC44G OTHER4G TOTAL SUGAR
FAT 4G15% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy risotto studded with roasted butternut squash, arborio rice, and sage. This elegant yet approachable dish is satisfying and worth the patient stirring it requires.
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View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 cups fat free low-sodium chicken broth (use vegetable broth for vegetarian)
- 1 cup butternut squash puree*
- 1 tsp butter or olive oil
- 3 cloves garlic (chopped)
- 1/4 cup shallots (chopped)
- 1 cup arborio rice
- 2 oz dry white wine
- 1 tbsp fresh sage (minced)
- 1/4 cup freshly grated Parmigiano-Reggiano
- salt and fresh cracked pepper (to taste)
- 2 cups fresh baby arugula (for garnish)
At a glance
PER SERVING · TIME 55M
CAL 14%·PRO 15%
CARBS 50G72% OF CAL
2G FIBER0G ADDED0G INTRINSIC44G OTHER4G TOTAL SUGAR
FAT 4G15% OF CAL
1G SAT3G 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
- 10m
- Cook
- 45m
- Sodium
- 845mg
- Total sugar
- 4g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 296mg
- Calcium
- 125mg
- Iron
- 0.56mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 845MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.