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Butternut Squash Baked Risotto

Butternut Squash Baked Risotto

1 1 1 1 1
17
Recipe by
Martha Stewart Martha Stewart

Ingredients

  • 2 tbsps extra-virgin olive oil
  • 2 shallots (diced small)
  • 2 garlic cloves (minced)
  • 1 tsp fresh thyme leaves
  • 11/2 cups arborio rice
  • coarse salt
  • ground pepper
  • 1/2 cup dry white wine
  • 1 butternut squash (medium, 2 pounds, peeled and diced medium, 4 cups)
  • 4 cups low sodium vegetable broth
  • 1 bunch curly kale (or black, Tuscan, tough stems removed, cut crosswise into 1/2-inch-thick strips)
  • grated parmesan cheese (for serving)
Prep Time
20 min
Total Time
45 min
Servings
4 servings
units
imperial units us metric

Preparation

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Nutrition Facts

Amount Per Serving
Calories 480 Calories from Fat 80
% Daily Value *
Total Fat 9g 14%
Saturated Fat 1.5g 8%
Trans Fat
Cholesterol less than 5 mg 1%
Sodium 410mg 17%
Potassium 810mg 23%
Total Carbohydrate 88g 29%
Dietary Fiber 6g 24%
Sugars 5g
Protein 10g
Vitamin A 260%
Vitamin C 50%
Calcium 15%
Iron 35%
* 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

Comments

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