FeelGoodFoodie · by Yumna Jawad★ 5.0 (27)
Butternut Squash Risotto Recipe
NUTRITION · PER SERVING40M COOK
CAL 18%·PRO 18%
CARBS 57G64% OF CAL
2G FIBER0G ADDED0G INTRINSIC51G OTHER4G TOTAL SUGAR
FAT 11G28% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy butternut squash and Arborio rice in a single pot with sage and Parmesan. A vegetarian main course that's rich and comforting.
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Nutrition & ingredients
Ingredients
serves 4- 4 cups low sodium vegetable broth (divided)
- 1 cup arborio rice
- 2 tablespoons olive oil
- 5 sage leaves (chopped)
- ½ small onion (minced)
- 1 clove garlic (minced)
- 2 cups butternut squash (cubed, fresh or frozen)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup freshly grated parmesan cheese
At a glance
PER SERVING · TIME 40M
CAL 18%·PRO 18%
CARBS 57G64% OF CAL
2G FIBER0G ADDED0G INTRINSIC51G OTHER4G TOTAL SUGAR
FAT 11G28% OF CAL
3G SAT8G 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
- 25m
- Sodium
- 963mg
- Total sugar
- 4g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 108mg
- Calcium
- 190mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 963MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.