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Butternut Squash And Porcini Mushroom Risotto
RUNNING TO THE KITCHEN17Ingredients
55Minutes
580Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup dried porcini mushrooms
- 1 cup warm water
- 4 cups chicken broth
- 8 oz. mixed mushrooms (shiitake, oyster, portobello, button, roughly chopped)
- 1 1/2 Tbsp. butter (divided)
- 2 Tbsp. extra-virgin olive oil (divided)
- 1/2 tsp. fresh thyme (divided)
- 1 clove garlic (minced)
- 1 yellow onion (medium, finely chopped)
- 1 bay leaf
- 2 cups butternut squash (diced)
- 1/2 tsp. sea salt (wild porcini, + more for garnish)
- 1 1/2 cups brown rice (short grain)
- 1 cup white wine
- 1/2 Tbsp. chopped fresh sage
- 1/2 cup grated Parmesan cheese (freshly)
- black pepper (to taste)
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium610mg25% |
| Potassium1050mg30% |
| Protein19g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate78g26% |
| Dietary Fiber6g24% |
| Sugars4g |
| Vitamin A150% |
| Vitamin C30% |
| Calcium25% |
| Iron20% |
* 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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