Sage and Butternut Squash Risotto Recipe | Yummly

Sage and Butternut Squash Risotto

ERICA JULSON
13Ingredients
80Minutes
510Calories

Ingredients

US|METRIC
  • 2 1/2 pounds butternut squash (ends removed, peeled, seeds removed, and cut into 3/4 inch cubes)
  • olive oil (Drizzle of)
  • salt and ground black pepper (Kosher)
  • 2 tablespoons unsalted butter (plus 1 tablespoon for finishing)
  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion (medium, minced)
  • 1 pound arborio rice
  • 10 sage leaves
  • 1 fresh sage
  • 2 cloves garlic (minced)
  • 2/3 cup dry white wine (like chardonnay)
  • 8 cups chicken stock
  • 1 cup grated Parmesan cheese (or parmesan romano blend)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    510Calories
    Sodium23% DV540mg
    Fat22% DV14g
    Protein35% DV18g
    Carbs26% DV78g
    Fiber28% DV7g
    Calories510Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol25mg8%
    Sodium540mg23%
    Potassium920mg26%
    Protein18g35%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate78g26%
    Dietary Fiber7g28%
    Sugars9g18%
    Vitamin A310%
    Vitamin C60%
    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.

    PlanShop