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Roasted Butternut Squash Risotto With Brussels Sprouts
DELICIOUS LITTLE BITES15Ingredients
75Minutes
730Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups butternut squash (* cubed)
- 1 lb. Brussels sprouts (* cut in half or quartered)
- 3 Tbsp. olive oil (* divided)
- salt
- pepper
- 1/2 tsp. canela
- 1 Tbsp. olive oil
- 2 cloves garlic
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 4 cups vegetable stock (* or chicken stock)
- 2 Tbsp. butter
- 1/2 cup grated Parmesan
- 1/2 cup walnuts (* roughly chopped)
- 1/4 cup dried cranberries
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NutritionView More
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730Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories730Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium1400mg58% |
| Potassium890mg25% |
| Protein17g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate88g29% |
| Dietary Fiber10g40% |
| Sugars9g |
| 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.
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