Butternut Risotto Recipe

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Ingredients:

Serving

5 cups chicken broth, hot
2 tbsp olive oil
3 garlic cloves, minced
1 lb butternut squash, peeled seeded and cut into 1/4-inch cubes (about 3 cups)
1 1/2 cups arborio rice
1/4 tsp saffron
2 tbsp butter
2 tbsp parmesan cheese
1/8 tsp pepper

Directions:

In a large skillet heat oil over medium heat. Add garlic and cook for 15 seconds.
Add squash and rice and cook for 1 or 2 minutes, stirring.
Slowly and carefully ad 1/2 cup of the hot broth and the saffron, stirring constantly.
Continue to cook and stir over medium heat until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed but mixture is creamy. (This should take about 25 minutes).
Remove from heat. Stir in butter, the 2 tablespoons of cheese and the pepper.
Spoon into a serving bowl. Sprinkle with additional parmesan.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	204.73 Kcal (857 kJ)
Calories from fat	53.55 Kcal
		% Daily Value*
Total Fat	5.95g	9%
Cholesterol	7.37mg	2%
Sodium	473.87mg	20%
Potassium	260.33mg	6%
Total Carbs	30.31g	10%
Sugars	0.93g	4%
Dietary Fiber	1.29g	5%
Protein	3.69g	7%
Vitamin C	18mg	30%
Vitamin A	0.5mg	16%
Iron	0.5mg	3%
Calcium	53.3mg	5%

Amount Per 100 g
Calories	99 Kcal (414 kJ)
Calories from fat	25.9 Kcal
		% Daily Value*
Total Fat	2.88g	9%
Cholesterol	3.56mg	2%
Sodium	229.16mg	20%
Potassium	125.89mg	6%
Total Carbs	14.66g	10%
Sugars	0.45g	4%
Dietary Fiber	0.62g	5%
Protein	1.79g	7%
Vitamin C	8.7mg	30%
Vitamin A	0.2mg	16%
Iron	0.2mg	3%
Calcium	25.8mg	5%

* 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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Recipe Tags

Weightwatchers Points

4.3

Points
5

PointsPlus

Good Points

low fat,
saturated fat free,
low cholesterol,
sugar free

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