Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (137)
Butternut Squash Risotto
NUTRITION · PER SERVING55M COOK
CAL 13%·PRO 10%
CARBS 50G74% OF CAL
2G FIBER5G SUGAR43G OTHER
FAT 4G12% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy risotto with roasted butternut squash, white wine, and herbs. Comforting autumn comfort food.
mainitalian🍳 skilletgluten freevegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion (chopped)
- 1/2 teaspoon sea salt (plus more to taste)
- Freshly ground black pepper
- 2 cups cubed butternut squash (¼-inch cubes)
- 2 garlic cloves (finely chopped)
- 1 teaspoon minced rosemary or sage
- 1 cup uncooked Arborio rice
- ½ cup dry white wine
- 4 cups warmed vegetable broth
- Chopped parsley or small sage leaves (optional, for garnish)
- ½ cup grated pecorino or Parmesan cheese (optional, for serving)
At a glance
PER SERVING · TIME 55M
CAL 13%·PRO 10%
CARBS 50G74% OF CAL
2G FIBER5G SUGAR43G OTHER
FAT 4G12% 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
- 15m
- Cook
- 40m
- Sodium
- 657mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 401mg
- Calcium
- 31mg
- Iron
- 0.48mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 657MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.