Connoisseurus Veg · by Alissa Saenz★ 5.0 (4)
Butternut Squash Risotto with Roasted Brussels Sprouts
NUTRITION · PER SERVING95M COOK
CAL 22%·PRO 16%
CARBS 68G63% OF CAL
6G FIBER0G ADDED0G INTRINSIC54G OTHER7G TOTAL SUGAR
FAT 15G31% OF CAL
7G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy Arborio rice infused with roasted butternut squash and Brussels sprouts, finished with sage and coconut milk. A rich, vegan main course that feels indulgent.
mainamericangrain bowl⚙️ food processor🍪 sheet pan🍲 stockpot🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds butternut squash, (diced)
- 3 tablespoons olive oil, (divided)
- 3/4 cup full-fat coconut milk
- 3 cups Brussels sprouts, (halved)
- 1 medium onion, (diced)
- 3 garlic cloves, (minced)
- 1 1/2 cups Arborio rice
- 1/2 cup white wine
- 4 cups vegetable broth, (heated)
- 1/4 teaspoons nutmeg
- 2 tablespoons finely chopped fresh sage
- Salt and pepper to taste
At a glance
PER SERVING · TIME 95M
CAL 22%·PRO 16%
CARBS 68G63% OF CAL
6G FIBER0G ADDED0G INTRINSIC54G OTHER7G TOTAL SUGAR
FAT 15G31% OF CAL
7G SAT7G 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
- 25m
- Cook
- 1h 10m
- Sodium
- 584mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 870mg
- Calcium
- 69mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 584MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.