House of Nash Eats · by Amy Nash★ 5.0 (1)
Butternut Squash Risotto
NUTRITION · PER SERVING50M COOK
CAL 23%·PRO 33%
CARBS 59G52% OF CAL
2G FIBER0G ADDED0G INTRINSIC52G OTHER6G TOTAL SUGAR
FAT 17G33% OF CAL
5G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy risotto made with butternut squash, arborio rice, and white wine, finished with parmesan and fresh arugula. A luxurious fall-inspired main or side with sweet and savory flavors.
mainitalianpasta🍪 sheet pan🫕 dutch oven🥄 saucepan🔥 ovengluten free
View the full recipe on House of Nash Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 cups chicken or vegetable stock
- 2 cups butternut squash (diced into 1/2-inch to 3/4-inch chunks)
- 3 Tablespoons olive oil (divided)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 Tablespoon butter
- 1/2 medium onion (diced (about 1/2 cup))
- 2 cloves garlic (minced)
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine (optional, but adds wonderful flavor)
- 1 cup freshly grated parmesan cheese (divided)
- 1 cup arugula or chopped parsley or sage (for serving)
At a glance
PER SERVING · TIME 50M
CAL 23%·PRO 33%
CARBS 59G52% OF CAL
2G FIBER0G ADDED0G INTRINSIC52G OTHER6G TOTAL SUGAR
FAT 17G33% OF CAL
5G SAT12G 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
- 35m
- Sodium
- 852mg
- Total sugar
- 6g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 488mg
- Calcium
- 211mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 852MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.