Roasted Butternut Squash Risotto With Brussels Sprouts

DELICIOUS LITTLE BITES
15Ingredients
75Minutes
730Calories

Ingredients

US|METRIC
  • 2 cups butternut squash (* cubed)
  • 1 pound Brussels sprouts (* cut in half or quartered)
  • 3 tablespoons olive oil (* divided)
  • salt
  • pepper
  • 1/2 teaspoon cinnamon
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1 1/2 cups arborio rice
  • 1/2 cup white wine
  • 4 cups vegetable stock (* or chicken stock)
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan
  • 1/2 cup walnuts (* roughly chopped)
  • 1/4 cup dried cranberries
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    NutritionView More

    730Calories
    Sodium58% DV1400mg
    Fat52% DV34g
    Protein33% DV17g
    Carbs29% DV88g
    Fiber40% DV10g
    Calories730Calories from Fat310
    % DAILY VALUE
    Total Fat34g52%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol25mg8%
    Sodium1400mg58%
    Potassium890mg25%
    Protein17g33%
    Calories from Fat310
    % DAILY VALUE
    Total Carbohydrate88g29%
    Dietary Fiber10g40%
    Sugars9g18%
    Vitamin A180%
    Vitamin C190%
    Calcium25%
    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.