The Mediterranean Dish · by Domenica Marchetti★ 5.0 (1)
Butternut Squash Risotto with Rosemary and Sage
NUTRITION · PER SERVING65M COOK
CAL 18%·PRO 15%
CARBS 59G66% OF CAL
3G FIBER0G ADDED0G INTRINSIC51G OTHER5G TOTAL SUGAR
FAT 10G24% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy risotto studded with tender butternut squash and fragrant with rosemary and sage. A rich, sophisticated dish perfect for fall gatherings or a special Sunday supper.
mainitalian🍳 skillet🥄 saucepangluten freelow lactosevegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 cups low sodium vegetable or chicken broth
- 1 (1 1/2 pound) butternut squash (or 3 cups cubed butternut squash)
- 3 tablespoons extra-virgin olive oil, (plus more as necessary)
- 1 small yellow onion, (finely diced (about 3/4 cup))
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon finely chopped rosemary
- 1 tablespoon finely chopped sage
- 1 1/2 cups Arborio or Carnaroli rice
- 1/2 cup dry white wine
- 1/2 cup freshly grated parmesan cheese, (plus more for serving)
- 1 tablespoon butter (optional)
At a glance
PER SERVING · TIME 65M
CAL 18%·PRO 15%
CARBS 59G66% OF CAL
3G FIBER0G ADDED0G INTRINSIC51G OTHER5G TOTAL SUGAR
FAT 10G24% OF CAL
3G 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
- 15m
- Cook
- 50m
- Sodium
- 560mg
- Total sugar
- 5g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 500mg
- Calcium
- 131mg
- Iron
- 0.45mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 560MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.