Butternut Squash Risotto

SIMPLY RECIPES (1)
9Ingredients
50Minutes
560Calories

Ingredients

US|METRIC
  • 6 cups chicken broth (use vegetable broth for vegetarian option, and gluten-free stock for gluten-free version)
  • 5 tablespoons unsalted butter (divided into 4 Tbsp, 56g and 1 Tbsp, 14g)
  • 1 small onion (finely chopped, 1 cup)
  • 2 cups butternut squash (peeled, and finely diced, 1/4-1/2 inch)
  • 2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred)
  • 1 cup dry white wine (such as Sauvignon Blanc)
  • 3/4 cup grated Parmesan cheese (1.5 oz, 40g freshly, divided)
  • 2 tablespoons chives (chopped, or garlic chives)
  • salt
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    NutritionView More

    560Calories
    Sodium20% DV480mg
    Fat31% DV20g
    Protein35% DV18g
    Carbs25% DV75g
    Fiber16% DV4g
    Calories560Calories from Fat180
    % DAILY VALUE
    Total Fat20g31%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol45mg15%
    Sodium480mg20%
    Potassium570mg16%
    Protein18g35%
    Calories from Fat180
    % DAILY VALUE
    Total Carbohydrate75g25%
    Dietary Fiber4g16%
    Sugars2g4%
    Vitamin A130%
    Vitamin C20%
    Calcium20%
    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.

    Reviews(1)

    Phoenix Tarampi 4 years ago
    This recipe turned out tasty but could use seasoning. Or bacon. Both. Why do I need a 100 character minimum?