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Butternut Squash Baked Risotto

Butternut Squash Baked Risotto

3 3 3 3 3 5
Recipe by
Martha Stewart Martha Stewart

Ingredients

  • 2 tbsps extra-virgin olive oil
  • 2 shallots (diced small)
  • 2 garlic cloves (minced)
  • 1 tsp thyme leaves (fresh)
  • 1 12 cups arborio rice
  • coarse salt
  • ground pepper
  • 12 cup dry white wine
  • 1 butternut squash (2 pounds peeled and diced medium 4 cups)
  • 4 cups low sodium vegetable broth
  • 1 bunch curly kale (black tuscan, tough stems removed cut crosswise into 12 inch thick strips)
  • parmesan (grated, serving)
Prep Time
20 min
Total Time
45 min
Servings
4 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 470 Calories from Fat 80
% Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 10%
Trans Fat
Cholesterol less than 5 mg 1%
Sodium 1200mg 50%
Potassium 720mg 21%
Total Carbohydrate 85g 28%
Dietary Fiber 6g 24%
Sugars 4g
Protein 10g
Vitamin A 220%
Vitamin C 40%
Calcium 15%
Iron 30%
* 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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