Butternut Squash Risotto

SKINNYTASTE (3)
Longknife: "Great flavors. I stuck to recipe, except for used…" Read More
12Ingredients
45Minutes
250Calories

Ingredients

US|METRIC
  • 3 cups fat-free low-sodium chicken broth (use vegetable broth for vegetarian)
  • 1 cup butternut squash (puree)
  • 1 teaspoon butter oil
  • 3 cloves garlic (chopped)
  • 1/4 cup shallots (chopped)
  • 1 cup arborio rice
  • 2 ounces dry white wine
  • 1 tablespoon fresh sage (minced)
  • 1/4 cup Parmigiano Reggiano (freshly grated)
  • salt
  • cracked pepper
  • 2 cups baby arugula (fresh, for garnish)
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    NutritionView More

    250Calories
    Sodium13% DV300mg
    Fat5% DV3g
    Protein14% DV7g
    Carbs16% DV47g
    Fiber8% DV2g
    Calories250Calories from Fat25
    % DAILY VALUE
    Total Fat3g5%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol5mg2%
    Sodium300mg13%
    Potassium260mg7%
    Protein7g14%
    Calories from Fat25
    % DAILY VALUE
    Total Carbohydrate47g16%
    Dietary Fiber2g8%
    Sugars1g2%
    Vitamin A80%
    Vitamin C15%
    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.

    Reviews(3)

    Longknife 2 months ago
    Great flavors. I stuck to recipe, except for used half an half chicken an vegetable stock. It took more than the 3cups of stock but that’s fine. I’m new to cooking risottos so probably an element of operator error. I roasted my pumping as well before making the purée to intensify the flavors. Will make again.
    marisabel p. 2 years ago
    amazing! no substitution and followed step by step instructions and it was amazing. everyone enjoyed so much
    Nives Paic 2 years ago
    Absolutely delicious.