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Butternut Squash Risotto with Spinach and Tomatoes
THE HEALTHFUL IDEAS18Ingredients
65Minutes
280Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1 cup red rice
- 1/2 cup black rice (or more red rice)
- 3 cups water
- 1 tsp. olive oil (for the rice)
- 2 butternut squash (small or 1 big, I used two, mine were 1000g each, it makes about 7 cups when diced)
- 1 tsp. coconut oil (for the butternut squash)
- 1 tsp. ghee (or coconut oil, for the onion)
- 1 medium red onion (finely chopped)
- 4 garlic cloves (chopped)
- 2 cans chopped tomatoes
- 7 medium tomatoes
- 2 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. dried parsley
- 3 cups baby spinach (firmly packed)
- sea salt
- pepper
- sprouts (choice, optional, for topping)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3g5% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium150mg6% |
| Potassium1210mg35% |
| Protein8g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate59g20% |
| Dietary Fiber7g28% |
| Sugars10g |
| Vitamin A340% |
| Vitamin C100% |
| Calcium15% |
| 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.
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