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Butternut Squash, Taleggio, and Sage Risotto
EATS WELL WITH OTHERS12Ingredients
50Minutes
460Calories
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Ingredients
US|METRIC
6 SERVINGS
- 5 cups vegetable broth
- 4 cups butternut squash (diced)
- 1 Tbsp. olive oil
- 2 Tbsp. butter (divided)
- 2 shallots (minced)
- 1 Tbsp. sage (chopped)
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1 tsp. kosher salt (plus more to taste)
- freshly ground black pepper
- 1 cup parmigiano reggiano cheese
- 4 oz. taleggio (cut into ½-inch dice)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium1640mg68% |
| Potassium550mg16% |
| Protein16g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate61g20% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A220% |
| Vitamin C40% |
| Calcium40% |
| 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.
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