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Butternut Squash “Rice” Risotto with Shrimp & Peas
KITCHENAID13Ingredients
30Minutes
310Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash (medium, peeled, spiralized)
- 1 Tbsp. olive oil
- 1/4 tsp. red pepper flakes
- 1 white onion (large, diced)
- salt
- pepper
- 1 cup low sodium chicken broth
- 1/2 cup peas (cooked)
- 1 Tbsp. extra-virgin olive oil
- 1 lb. medium shrimp (defrosted, deshelled, deveined)
- 1/2 tsp. garlic powder
- 1/3 cup grated Parmesan cheese (optional)
- 2 Tbsp. chopped parsley (freshly, to garnish, optional)
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Directions
- Place your spiralized butternut squash noodles into your KitchenAid® food processor. I have the KitchenAid® 3.5 Cup Food Chopper, so I do this in batches. If you have a larger food processor, use that.
- Pulse on “chop” in two-second intervals until the butternut squash is made into “rice-like” bits. Remove from the food processor and set aside. It should make about 3 cups of “rice.”
- In a large skillet, place in the olive oil. Then, add in the garlic and red pepper flakes. Let cook for 30 seconds and then add in the onions.
NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol180mg60% |
| Sodium520mg22% |
| Potassium800mg23% |
| Protein30g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber5g20% |
| Sugars5g |
| Vitamin A250% |
| Vitamin C60% |
| Calcium25% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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