Joy Food Sunshine · by Laura Sandford
Butternut Squash Risotto
NUTRITION · PER SERVING100M COOK
CAL 10%·PRO 12%
CARBS 24G50% OF CAL
1G FIBER0G ADDED0G INTRINSIC21G OTHER2G TOTAL SUGAR
FAT 7G34% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich and creamy risotto made with roasted butternut squash, Arborio rice, and Parmesan cheese. A slightly fancy fall side dish suited to any occasion.
sideitalian🥄 saucepan🌀 blendergluten freevegetarian
View the full recipe on Joy Food Sunshine →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 16 ounces butternut squash ((diced))
- 1 cup onion (f(inely diced, about ½ a medium onion).)
- 1 Tablespoon minced garlic
- 4 cups chicken broth ((divided))
- ½ cup dry white wine
- 4 Tablespoons salted butter ((divided))
- 1 cup arborio rice
- ¼ teaspoon sea salt ((or to taste))
- ¼ teaspoon black pepper
- 1 cup parmesan cheese
At a glance
PER SERVING · TIME 100M
CAL 10%·PRO 12%
CARBS 24G50% OF CAL
1G FIBER0G ADDED0G INTRINSIC21G OTHER2G TOTAL SUGAR
FAT 7G34% OF CAL
4G 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
- 30m
- Cook
- 1h
- Sodium
- 513mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 209mg
- Calcium
- 127mg
- Iron
- 0.31mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 513MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.