Simply Delicious · by Alida Ryder
Butternut Squash Risotto
NUTRITION · PER SERVING70M COOK
CAL 33%·PRO 34%
CARBS 110G67% OF CAL
11G FIBER0G ADDED0G INTRINSIC86G OTHER13G TOTAL SUGAR
FAT 16G22% OF CAL
8G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy arborio rice cooked with butternut squash, white wine, and vegetable broth, finished with butter and Parmesan. Topped with crispy sage leaves.
mainitaliangrain bowl⚙️ food processor🍪 sheet pan🍳 skillet🥄 saucepan🔥 oven🌀 blendergluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 2 medium butternut squash
- 2 tbsp butter
- 1 medium onion (finely chopped)
- 3 garlic cloves (minced/grated)
- 2 tsp fresh thyme leaves
- 1 tsp fresh sage leaves (chopped)
- 2 cups Arborio rice
- 1 cup dry white wine
- 5 cups vegetable stock/vegetable broth
- ½ cup heavy cream
- ¾ cup grated parmesan cheese
- salt and black pepper (to taste)
- fried sage leaves
- roasted butternut squash cubes
- Parmesan cheese
At a glance
PER SERVING · TIME 70M
CAL 33%·PRO 34%
CARBS 110G67% OF CAL
11G FIBER0G ADDED0G INTRINSIC86G OTHER13G TOTAL SUGAR
FAT 16G22% OF CAL
8G SAT8G 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
- 1h
- Sodium
- 1013mg
- Total sugar
- 13g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1544mg
- Calcium
- 342mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1013MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.