Butternut Squash Risotto Recipe

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Ingredients

Count

Nutrition

1734

Calories

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Ingredients:

Serving

1 cup arborio rice
2 tbsp olive oil
2 tbsp butter
1 cup onion, chopped
3 cups chicken stock
2 cups butternut squash , roasted
1/2 tsp salt
1/2 tsp pepper

Directions:

In a medium saucepan saute onion in olive oil and butter for about three minutes.
Add rice and stir another two minutes
Add one cup of broth and stir until it is absorbed.
Add remaining broth one cup at a time while stirring.
Add cubed, roasted butternut squash.
Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1733.7 Kcal (7259 kJ)
Calories from fat	545.44 Kcal
		% Daily Value*
Total Fat	60.6g	93%
Cholesterol	82.66mg	28%
Sodium	2291.37mg	95%
Potassium	1997.54mg	43%
Total Carbs	240.79g	80%
Sugars	26.41g	106%
Dietary Fiber	11.45g	46%
Protein	42.96g	86%
Vitamin C	70mg	117%
Vitamin A	3.1mg	103%
Iron	2.9mg	16%
Calcium	205.4mg	21%

Amount Per 100 g
Calories	118.98 Kcal (498 kJ)
Calories from fat	37.43 Kcal
		% Daily Value*
Total Fat	4.16g	93%
Cholesterol	5.67mg	28%
Sodium	157.25mg	95%
Potassium	137.09mg	43%
Total Carbs	16.52g	80%
Sugars	1.81g	106%
Dietary Fiber	0.79g	46%
Protein	2.95g	86%
Vitamin C	4.8mg	117%
Vitamin A	0.2mg	103%
Iron	0.2mg	16%
Calcium	14.1mg	21%

* 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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