Choosing Chia · by Jessica Hoffman★ 5.0
Butternut Squash Risotto
NUTRITION · PER SERVING45M COOK
CAL 45%·PRO 42%
CARBS 174G77% OF CAL
21G FIBER0G ADDED0G INTRINSIC134G OTHER19G TOTAL SUGAR
FAT 21G21% OF CAL
3G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy arborio rice with roasted butternut squash, sage, and parmesan. Elegant and rich, tasting like a restaurant dish but approachable at home.
mainitaliangrain bowl🥧 baking dish🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 small butternut squash
- 1 tbsp olive oil
- 2 shallots, finely chopped
- 4 garlic cloves, finely chopped
- 5 sage leaves
- 1 1/2 cups short-grain brown rice or arborio rice
- 2 tsp butter (or dairy-free butter if needed)
- 1/4 cup white wine
- 4-6 cups vegetable broth, heated (in a pot or microwave)
- 3/4 cup butternut squash puree
- 1/4 tsp freshly grated nutmeg
- a generous handful of grated parmesan cheese (or dairy-free cheese for vegan)
- salt & pepper to taste
At a glance
PER SERVING · TIME 45M
CAL 45%·PRO 42%
CARBS 174G77% OF CAL
21G FIBER0G ADDED0G INTRINSIC134G OTHER19G TOTAL SUGAR
FAT 21G21% OF CAL
3G SAT18G 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
- 35m
- Sodium
- 2339mg
- Total sugar
- 19g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2031mg
- Calcium
- 250mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2339MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.