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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. butter
- 2 cups butternut squash (peeled, cubed)
- 1 small onion (finely chopped)
- 2 tsp. fresh garlic (finely chopped)
- 2 1/2 cups chicken stock (Kitchen Basics® All Natural Original)
- 1 cup arborio rice
- 1 tsp. McCormick Rosemary Leaves (crushed)
- 1/2 tsp. marjoram leaves (McCormick®)
- 1/4 tsp. McCormick Crushed Red Pepper
- 3 Tbsp. grated Parmesan cheese (or more to taste)
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Directions
- 1 Preheat oven to 425°F. Melt butter in large ovenproof saucepan or Dutch oven on medium heat. Add squash, onions and garlic; cook and stir 5 minutes or until onions are tender.
- 2 Stir in remaining ingredients, except Parmesan cheese. Cover.
- 3 Bake 30 minutes or until most of the liquid is absorbed. Stir in Parmesan cheese before serving.
NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium330mg14% |
| Potassium460mg13% |
| Protein11g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate55g18% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A150% |
| Vitamin C25% |
| Calcium10% |
| Iron15% |
* 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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