Directions:
- Preheat oven to 450°. In a large bowl, combine the squash, 2 tablespoons oil, salt and pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, 20-25 minutes or until tender, stirring once.
- In a large saucepan, heat broth and water; keep warm. In a large skillet, saute onion and garlic in remaining oil until tender. Add rice; cook and stir 2-3 minutes. Reduce heat; stir in lager. Cook and stir until all of the liquid is absorbed.
- Add heated broth mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add the butter, chili pepper, nutmeg and squash; cook and stir until heated through. Remove from the heat; stir in cheese. Serve immediately. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 696.29 Kcal (2915 kJ) | ||
| Calories from fat | 203.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.56g | 35% | |
|---|---|---|---|
| Cholesterol | 26.69mg | 9% | |
| Sodium | 1435.72mg | 60% | |
| Potassium | 991.7mg | 21% | |
| Total Carbs | 100.55g | 34% | |
| Sugars | 8.12g | 32% | |
| Dietary Fiber | 6.7g | 27% | |
| Protein | 17.67g | 35% | |
| Vitamin C | 44mg | 73% | |
| Vitamin A | 1.9mg | 64% | |
| Iron | 3.9mg | 22% | |
| Calcium | 310.7mg | 31% | |
| Amount Per 100 g | |||
| Calories | 121.4 Kcal (508 kJ) | ||
| Calories from fat | 35.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.93g | 35% | |
|---|---|---|---|
| Cholesterol | 4.65mg | 9% | |
| Sodium | 250.32mg | 60% | |
| Potassium | 172.91mg | 21% | |
| Total Carbs | 17.53g | 34% | |
| Sugars | 1.42g | 32% | |
| Dietary Fiber | 1.17g | 27% | |
| Protein | 3.08g | 35% | |
| Vitamin C | 7.7mg | 73% | |
| Vitamin A | 0.3mg | 64% | |
| Iron | 0.7mg | 22% | |
| Calcium | 54.2mg | 31% | |
* 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.
Try this similar recipes
-
Chipotle Butternut Venison Chili
Butternut squash, peeled and cubed, Olive oil, Salt and 12 more.. -
Moroccan Chicken With Dried Fruit and Olive Topping
Olive oil, divided, Salt, Black pepper, Dried thyme and 9 more.. -
Balsamic Eggplant (Aubergine) Parmesan
Balsamic vinegar, Olive oil, Salt and pepper, Sugar and 10 more.. -
Bobby Flay's Quick Saffron Risotto With Roasted Asparagus
Stalks asparagus, Olive oil, Salt, Ground black pepper and 7 more.. -
Fresh Carrot And Ginger Soup
Carrots, cut in 1-inch pieces and 10 more.. -
Pot Roast by Diner
Chuck roast or 2 -3 lbs blade roast, Olive oil, Salt and 8 more.. -
Roasted Asparagus Potato Salad
Slender asparagus spears , tough ends trimmed away and 10 more.. -
Butternut Squash Risotto With Spinach and Toasted Pine Nuts
Olive oil , plus 1 tsp and 15 more.. -
risotto soup
Olive oil, Chopped onions, Grated fresh lemon rind and 6 more.. -
Cate's Springtime Risotto Soup
Olive oil, Chopped onion, Grated lemon rind and 6 more.. -
Winter Pasta with Brown Butter, Squash, and Arugula
Butternut squash - peeled, seeded , and cut into 1-inch p... and 11 more.. -
Roasted Butternut Squash Soup
Butternut squash, Maple syrup, Salt, Pepper, Cinnamon and 13 more.. -
Basic Risotto
Butter, Olive oil, Onion, finely chopped and 7 more.. -
Wild Arugula And Tomato Risotto With Mozzarella
Olive oil, Unsalted butter, Onion, finely chopped and 10 more.. -
Butternut Squash Soup
Cubed, peeled butternut squash (about 1-1/2 lbs) and 7 more..
Also Try
-
-
-
-
-
Butternut Squash Risotto With Sage
Butternut squash, Chicken broth, Butter, Salt, Pepper and 6 more.. -
Butternut Squash and Barley Risotto
Low sodium vegetable broth or 2 1/2 cups low sodium chick... and 8 more.. -
-
-
-
Butternut Squash, Sage and Hazelnut Risotto
Chicken stock or 5 1/2 cups vegetable stock or 5 1/2 cups... and 10 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
