Pinch of Yum · by Lindsay Ostrom★ 5.0
Roasted Butternut Squash Risotto with Sugared Walnuts
NUTRITION · PER SERVING75M COOK
CAL 16%·PRO 18%
CARBS 41G52% OF CAL
2G FIBER35G OTHER4G TOTAL SUGAR
FAT 12G35% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy risotto with roasted butternut squash, topped with sugared walnuts and fresh thyme. Rich, elegant, and comforting without being overly heavy.
mainamerican🥄 saucepan🔥 ovengluten free
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Nutrition & ingredients
Ingredients
serves 6- 1/2 cup coarsely chopped walnuts
- 1 tablespoon butter, melted
- 1 teaspoon brown sugar
- 1/8 teaspoon freshly ground black pepper
- 2 cups (1/2-inch) cubed peeled butternut squash
- 1 tablespoon olive oil
- 2 teaspoons minced fresh garlic
- 4 cups fat-free, lower-sodium chicken broth
- 1/2 cup water
- 1/4 cup pancetta, finely chopped (I used bacon)
- 1 cup finely chopped onion
- 1 1/4 cups uncooked Arborio rice
- 1/2 cup chardonnay
- 2 tablespoons finely chopped fresh lemon thyme or 1 1/2 tablespoons thyme plus 1/2 teaspoon grated lemon rind
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup shaved Parmigiano-Reggiano cheese
At a glance
PER SERVING · TIME 75M
CAL 16%·PRO 18%
CARBS 41G52% OF CAL
2G FIBER35G OTHER4G TOTAL SUGAR
FAT 12G35% OF CAL
3G SAT9G 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
- 1h
- Sodium
- 624mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 291mg
- Calcium
- 73mg
- Iron
- 0.75mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 624MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.