Butternut Squash Risotto Recipe

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Ingredients:

Serving

2 tbsp butter
1 cup green onion
4 garlic cloves, crushed
3 cups arborio rice
2 quarts vegetable broth
1 cup white wine
1 butternut squash, diced (approx 4 cups)

Directions:

Heat broth until almost boiling, then reduce to a simmer.
In a large skillet, heat butter. Add onions and cook 1-2 minutes, until soft. Add rice, and stir until well coated. Pour in wine and stir until it is absorbed by the rice.
Add squash and 1 ladle of broth. Continue to feed broth to the mixture until the squash is softened and the rice is al dente.
Add salt and pepper to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	606.2 Kcal (2538 kJ)
Calories from fat	74.85 Kcal
		% Daily Value*
Total Fat	8.32g	13%
Cholesterol	11.82mg	4%
Sodium	889.12mg	37%
Potassium	395.38mg	8%
Total Carbs	105.01g	35%
Sugars	4.75g	19%
Dietary Fiber	3.57g	14%
Protein	12.08g	24%
Vitamin C	10.3mg	17%
Vitamin A	0.3mg	9%
Iron	2mg	11%
Calcium	48.6mg	5%

Amount Per 100 g
Calories	166.83 Kcal (698 kJ)
Calories from fat	20.6 Kcal
		% Daily Value*
Total Fat	2.29g	13%
Cholesterol	3.25mg	4%
Sodium	244.7mg	37%
Potassium	108.81mg	8%
Total Carbs	28.9g	35%
Sugars	1.31g	19%
Dietary Fiber	0.98g	14%
Protein	3.32g	24%
Vitamin C	2.8mg	17%
Vitamin A	0.1mg	9%
Iron	0.6mg	11%
Calcium	13.4mg	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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