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Fall Risotto with roasted butternut squash, shallot, and walnuts
HOME CHEF9Ingredients
50Minutes
640Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 shallot
- 6 oz. butternut squash (Cubed)
- 3 oz. kale
- 3 thyme sprigs
- 3/4 cup arborio rice
- 1 oz. white cooking wine
- 2 oz. grated Parmesan cheese
- 0.9 oz. butter
- 0.5 oz. walnut halves
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium630mg26% |
| Potassium830mg24% |
| Protein21g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate87g29% |
| Dietary Fiber6g24% |
| Sugars2g |
| Vitamin A340% |
| Vitamin C130% |
| Calcium45% |
| Iron35% |
* 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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