Roasted Butternut Squash Risotto
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Cookie and Kate · by Cookie and Kate★ 4.9

Roasted Butternut Squash Risotto

NUTRITION · PER SERVING80M COOK
CAL 32%·PRO 29%
CARBS 86G53% OF CAL
8G FIBER0G ADDED8G INTRINSIC70G OTHER8G TOTAL SUGAR
FAT 29G41% OF CAL
11G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted butternut squash risotto made with brown rice instead of white, finished with crispy fried sage. Healthier than traditional risotto, it bakes in the oven with minimal stirring required.

mainitaliangluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 3 tablespoons olive oil, divided
  • 1 small yellow onion, chopped
  • 2 cloves garlic, pressed or minced
  • 4 cups (32 ounces) vegetable broth, divided
  • 1 cup water
  • 1 1/2 cups brown arborio/short-grain brown rice
  • 1 small butternut squash (about 2 pounds), peeled and sliced into 1/2” cubes
  • 1 cup freshly grated Parmesan cheese* (about 2 1/2 ounces)
  • 1/2 cup dry white wine, optional
  • 3 tablespoons unsalted butter, diced
  • 1 teaspoon salt, more to taste
  • Freshly ground black pepper, to taste
  • Pinch red pepper flakes, to taste
  • 1 tablespoon extra-virgin olive oil
  • 16 to 20 fresh sage leaves, chopped (to yield about 1/4 cup chopped fresh sage)
PREP
15M
SODIUM
1571MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.