Food Faith Fitness · by Vendela Raquel★ 5.0 (3)
Butternut Squash Risotto
NUTRITION · PER SERVING60M COOK
CAL 15%·PRO 10%
CARBS 54G73% OF CAL
2G FIBER0G ADDED0G INTRINSIC48G OTHER4G TOTAL SUGAR
FAT 5G16% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy arborio rice with butternut squash, sage, and white wine. Warming, aromatic pasta alternative.
mainitaliangrain bowl🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 tablespoons olive oil
- 1/2 medium yellow onion (chopped)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 1/4 cups butternut squash (peeled and cubed)
- 2 cloves garlic (minced)
- 1 teaspoon fresh sage (minced)
- 1 cup arborio rice
- 1/3 cup dry white wine
- 4 1/4 cups vegetable broth (warmed)
At a glance
PER SERVING · TIME 60M
CAL 15%·PRO 10%
CARBS 54G73% OF CAL
2G FIBER0G ADDED0G INTRINSIC48G OTHER4G TOTAL SUGAR
FAT 5G16% OF CAL
1G SAT5G 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
- 20m
- Cook
- 40m
- Sodium
- 697mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 353mg
- Calcium
- 30mg
- Iron
- 0.49mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 697MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.