Butternut Squash Risotto Recipe

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Ingredients

Count

Nutrition

238

Calories

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Ingredients:

Serving

2 cups water, divided
2 (14 1/4-oz) cans low-salt beef broth
2 tsp olive oil
1/2 cup finely chopped yellow onion
3 cups (3/4-inch) cubed peeled butternut squash (about 1 lb)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 cups arborio rice
1/2 cup (2 oz) grated parmigiano-reggiano cheese
3 tbsp unsalted butter
2 tbsp finely chopped fresh parsley

Directions:

Bring 1 1/2 cups water and broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.
Heat the oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring frequently. Add 1/2 cup water, squash, salt, and pepper; cook 10 minutes or until squash is tender and water has almost evaporated. Add rice; stir until combined. Stir in 1/2 cup broth mixture; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in cheese, butter, and parsley. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	238.07 Kcal (997 kJ)
Calories from fat	58.74 Kcal
		% Daily Value*
Total Fat	6.53g	10%
Cholesterol	11.52mg	4%
Sodium	204.33mg	9%
Potassium	214.3mg	5%
Total Carbs	38g	13%
Sugars	1.19g	5%
Dietary Fiber	1.73g	7%
Protein	3.99g	8%
Vitamin C	13.3mg	22%
Vitamin A	0.6mg	21%
Iron	0.6mg	4%
Calcium	38.3mg	4%

Amount Per 100 g
Calories	130.49 Kcal (546 kJ)
Calories from fat	32.2 Kcal
		% Daily Value*
Total Fat	3.58g	10%
Cholesterol	6.31mg	4%
Sodium	112mg	9%
Potassium	117.46mg	5%
Total Carbs	20.83g	13%
Sugars	0.65g	5%
Dietary Fiber	0.95g	7%
Protein	2.18g	8%
Vitamin C	7.3mg	22%
Vitamin A	0.3mg	21%
Iron	0.3mg	4%
Calcium	21mg	4%

* 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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