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Butternut Squash Risotto with Roasted Brussels Sprouts
CONNOISSEURUS VEG13Ingredients
95Minutes
430Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 lb. butternut squash (diced)
- 3 Tbsp. olive oil (divided)
- 3/4 cup coconut milk (full-fat)
- 3 cups brussels sprouts (halved)
- 1 onion (medium, diced)
- 3 garlic cloves (minced)
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 4 cups vegetable broth (heated)
- 1/4 tsp. nutmeg
- 2 Tbsp. chopped fresh sage (finely)
- salt
- pepper
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol |
| Sodium780mg33% |
| Potassium890mg25% |
| Protein7g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate69g23% |
| Dietary Fiber8g32% |
| Sugars7g |
| Vitamin A340% |
| Vitamin C120% |
| Calcium10% |
| 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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