Dinners, Dishes and Desserts · by Erin Sellin
Mushroom and Butternut Squash Risotto
NUTRITION · PER SERVING45M COOK
CAL 19%·PRO 20%
CARBS 56G58% OF CAL
3G FIBER48G OTHER5G TOTAL SUGAR
FAT 13G30% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy risotto combining roasted butternut squash and mushrooms with arborio rice and parmesan. It's rich and satisfying, ideal for a meatless dinner.
mainamericangrain bowl🥘 pressure cooker🍪 sheet pan🔥 ovengluten free
View the full recipe on Dinners, Dishes and Desserts →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups butternut squash (peeled and cubed)
- 3 Tablespoons olive oil (divided)
- 1 8 oz package mushrooms (chopped)
- 1/2 cup shallots (finely chopped)
- 4 cloves garlic (minced)
- 1 cup Arborio rice
- 1/3 cup dry white wine ((or chicken stock))
- 2 1/2 cups chicken broth
- 1/3 cup Parmesan cheese
- Salt and Pepper to taste
At a glance
PER SERVING · TIME 45M
CAL 19%·PRO 20%
CARBS 56G58% OF CAL
3G FIBER48G OTHER5G TOTAL SUGAR
FAT 13G30% OF CAL
3G SAT10G 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
- 10m
- Cook
- 35m
- Sodium
- 866mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 528mg
- Calcium
- 122mg
- Iron
- 0.97mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 866MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.