Butternut Squash Risotto

Butternut Squash Risotto

  • Ingredients 9 Count
  • Nutrition 580 Calories
  • Directions . . . Minutes

5 servings

Ingredients

imperial units us metric
  • 7 cups chicken broth (use vegetable broth for vegetarian option, and gluten-free stock for gluten-free version)
  • 5 tbsps unsalted butter (divided into 4 Tbsp and 1 Tbsp)
  • 1 onion (small, finely chopped)
  • 2 cups butternut squash (peeled, and finely diced)
  • 2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred)
  • 1 cup dry white wine (such as Sauvignon Blanc)
  • 1 cup grated parmesan cheese (freshly)
  • 2 tbsps garlic chives (or chopped chives)
  • salt

Directions

BPrep Time10 minutes

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Nutrition Facts

Amount Per Serving
Calories 580 Calories from Fat 180
% Daily Value *
Total Fat 20g 31%
Saturated Fat 10g 50%
Trans Fat
Cholesterol 45mg 15%
Sodium 510mg 21%
Potassium 640mg 18%
Total Carbohydrate 77g 26%
Dietary Fiber 4g 16%
Sugars 3g
Protein 19g
Vitamin A 130%
Vitamin C 25%
Calcium 25%
Iron 20%
* 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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