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Butternut Squash and Kale Risotto
THE LIVE-IN KITCHEN11Ingredients
70Minutes
700Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup butternut squash (peeled and diced)
- 6 Tbsp. olive oil (divided)
- coarse kosher salt
- ground black pepper
- 2 qt. vegetable stock
- 2 shallots (chopped)
- 1 Tbsp. garlic (diced, about 3 cloves)
- 2 cups arborio rice
- 1 cup white wine
- 1/4 cup grated Parmesan cheese (freshly)
- 1 cup kale leaves (stems removed and leaves torn)
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NutritionView More
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700Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories700Calories from Fat210 |
% DAILY VALUE |
Total Fat23g35% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol5mg2% |
Sodium2190mg91% |
Potassium520mg15% |
Protein12g |
Calories from Fat210 |
% DAILY VALUE |
Total Carbohydrate102g34% |
Dietary Fiber4g16% |
Sugars6g |
Vitamin A160% |
Vitamin C50% |
Calcium15% |
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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