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Butternut Risotto

Butternut Risotto

3 3 3 3 4 4
5
Recipe by
MyRecipes MyRecipes

Ingredients

  • 4 cups low salt chicken broth
  • 1 13 cups water
  • 1 leek (trimmed and cut in half lengthwise)
  • 1 tbsp olive oil
  • 1 cup celery (thinly sliced)
  • 1 12 cups arborio (uncooked, rice)
  • 1 tbsp sage (thinly sliced fresh)
  • 13 cup dry white wine
  • 4 cups winter squash (cubed peeled butternut, 2 pounds)
  • 12 tsp salt
  • 13 cup fresh parmesan cheese (grated)
  • 2 tsps lemon juice
  • 14 tsp white pepper
Servings
6 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 280 Calories from Fat 50
% Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat
Cholesterol less than 5 mg 1%
Sodium 330mg 14%
Potassium 450mg 13%
Total Carbohydrate 49g 16%
Dietary Fiber 3g 12%
Sugars 2g
Protein 9g
Vitamin A 20%
Vitamin C 15%
Calcium 10%
Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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