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Chicken & Butternut Squash Risotto
THIS WEEK FOR DINNER16Ingredients
80Minutes
730Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups butternut squash (roasted, if you can find a 12 oz can of squash, go ahead and use that!)
- 1 chicken breast (seasoned with salt & pepper, cooked, I sauteed in olive oil then cut or shredded into bitesized pieces)
- 4 cups chicken broth
- 1 cup water
- 2 Tbsp. olive oil
- 1/2 onion (finely chopped)
- 2 cloves garlic (minced, Jane note: I used my garlic press)
- 2 cups arborio rice
- 1 cup dry white wine
- 1 dash nutmeg
- salt
- pepper
- 1 cup parmigiano reggiano cheese (grated)
- 2 Tbsp. butter (cut into small pieces)
- 1 tsp. fresh thyme leaves
- 1/2 cup water (may not need)
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NutritionView More
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730Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories730Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium750mg31% |
| Potassium700mg20% |
| Protein28g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate94g31% |
| Dietary Fiber5g20% |
| Sugars2g |
| Vitamin A120% |
| Vitamin C25% |
| Calcium35% |
| 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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