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Baked Butternut Squash Risotto Recipe

Baked Butternut Squash Risotto Recipe

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Ingredients:

Serving

2 tsp olive oil
1 cup diced onion (about 1medium)
2 garlic cloves, minced
1 cup uncooked arborio rice
1/2 cup dry white wine
3 cups fat-free , less-sodium chicken broth
1 small butternut squash, peeled and chopped (about 2 cups)
1/2 cup (2 oz) grated fresh parmesan cheese
2 tsp chopped fresh rosemary
1/4 tsp salt
1/4 tsp black pepper

Directions:

Preheat oven to 400°.
Heat oil in an ovenproof Dutch oven over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Stir in rice. Add wine; cook 2 minutes or until wine evaporates, stirring constantly. Add broth and squash to pan, and bring to a boil. Cover, reduce heat, and simmer 5 minutes.
Remove rice mixture from heat; stir in cheese and remaining ingredients. Cover and bake at 400° for 30 minutes or until liquid is almost completely absorbed. Stir gently before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	201.91 Kcal (845 kJ)
Calories from fat	17.59 Kcal
		% Daily Value*
Total Fat	1.95g	3%
Cholesterol	1.56mg	1%
Sodium	291.74mg	12%
Potassium	361.89mg	8%
Total Carbs	29.05g	10%
Sugars	3.47g	14%
Dietary Fiber	1.45g	6%
Protein	12.35g	25%
Vitamin C	9.9mg	17%
Vitamin A	0.4mg	12%
Iron	2.2mg	12%
Calcium	110.3mg	11%

Amount Per 100 g
Calories	104.43 Kcal (437 kJ)
Calories from fat	9.1 Kcal
		% Daily Value*
Total Fat	1.01g	3%
Cholesterol	0.81mg	1%
Sodium	150.89mg	12%
Potassium	187.17mg	8%
Total Carbs	15.02g	10%
Sugars	1.8g	14%
Dietary Fiber	0.75g	6%
Protein	6.39g	25%
Vitamin C	5.1mg	17%
Vitamin A	0.2mg	12%
Iron	1.1mg	12%
Calcium	57.1mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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