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Butternut Squash Risotto

Butternut Squash Risotto

3 3 3 4 4 3
2
Recipe by
Food.com Food.com

Ingredients

  • 6 cups chicken stock
  • 1 lb butternut squash (diced)
  • 2 tsps olive oil
  • 4 ozs pancetta
  • 1 onion (chopped)
  • 12 tsp garlic
  • 1 12 cups arborio rice
  • 12 cup dry white wine
  • 2 tbsps fresh parsley
  • 2 tbsps pumpkin seeds (roasted)
Prep Time
30 min
Total Time
1 hr 10 min
Servings
8 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 320 Calories from Fat 90
% Daily Value *
Total Fat 10g 15%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 380mg 16%
Potassium 460mg 13%
Total Carbohydrate 45g 15%
Dietary Fiber 2g 8%
Sugars 5g
Protein 11g
Vitamin A 100%
Vitamin C 20%
Calcium 4%
Iron 10%
* 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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