Butternut Squash Risotto Recipe | Yummly
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Butternut Squash Risotto

A GIRL AND HER HOME
12Ingredients
45Minutes
480Calories
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Ingredients

US|METRIC
2 SERVINGS
  • 120 grams risotto rice (arborio)
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme (or dried)
  • 1 onion (small)
  • 1 clove garlic
  • 1 liter vegetable stock
  • 2 cups butternut squash (roasted)
  • 1 handful spinach (torn)
  • salt
  • pepper
  • 1 tablespoon butter
  • Parmesan (to serve)
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    Directions

    1. Place the stock in a pot and turn the heat on low. When adding the stock to the rice, it's really important that the stock is not cold.
    2. Heat the olive oil in a heavy bottomed pot, add the finely chopped onion, minched garlic and thyme. Cook on a low heat for 5 minutes until translucent.
    3. Add the rice and half the butternut squash and coat in the onion mixture. Cook for 1 minute before adding one ladle of stock. Stirring constantly, let the rice absorb the stock completely before adding another ladel.
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    NutritionView More

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    480Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories480Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol20mg7%
    Sodium2550mg106%
    Potassium740mg21%
    Protein10g20%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate78g26%
    Dietary Fiber7g28%
    Sugars10g20%
    Vitamin A340%
    Vitamin C60%
    Calcium20%
    Iron30%

    * 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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