Butternut Squash Risotto Recipe | Yummly

Butternut Squash Risotto

EVERYDAY WITH RACHAEL RAY
12Ingredients
45Minutes
480Calories

Ingredients

US|METRIC
  • 32 ounces chicken broth (4 cups)
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 onion (small, finely chopped)
  • 2 cloves garlic (grated or finely chopped)
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 12 ounces butternut squash (frozen, puree, thawed)
  • nutmeg
  • salt (and pepper)
  • 1 cup parmigiano reggiano cheese (grated)
  • 2 tablespoons butter (cut into small pieces)
  • 10 leaves fresh sage (slivered)
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    NutritionView More

    480Calories
    Sodium20% DV480mg
    Fat23% DV15g
    Protein29% DV15g
    Carbs22% DV65g
    Fiber16% DV4g
    Calories480Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol20mg7%
    Sodium480mg20%
    Potassium460mg13%
    Protein15g29%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate65g22%
    Dietary Fiber4g16%
    Sugars3g6%
    Vitamin A130%
    Vitamin C25%
    Calcium25%
    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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