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Squash and White Bean Risotto Recipe

Squash and White Bean Risotto Recipe

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Ingredients:

Serving

Directions:

In a large Dutch oven or ovenproof saucepan, heat oil over medium heat; cook onion and garlic until softened, about 2 minutes,.
Stir in rice to coat. Stir in broth, squash, thyme, salt, pepper and beans; cover and bake in a 325F oven for 40 minutes or until rice and squash are tender and most of the liquid to absorbed.
Let stand, covered, for 20 minutes or until remaining liquid is absorbed. Sprinkle each serving with cheese and parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	251.9 Kcal (1055 kJ)
Calories from fat	67.59 Kcal
		% Daily Value*
Total Fat	7.51g	12%
Cholesterol	7.33mg	2%
Sodium	768.6mg	32%
Potassium	307.67mg	7%
Total Carbs	35.24g	12%
Sugars	1.77g	7%
Dietary Fiber	1.84g	7%
Protein	6.68g	13%
Vitamin C	21.2mg	35%
Vitamin A	0.5mg	16%
Iron	0.9mg	5%
Calcium	132.5mg	13%

Amount Per 100 g
Calories	106 Kcal (444 kJ)
Calories from fat	28.44 Kcal
		% Daily Value*
Total Fat	3.16g	12%
Cholesterol	3.09mg	2%
Sodium	323.42mg	32%
Potassium	129.47mg	7%
Total Carbs	14.83g	12%
Sugars	0.75g	7%
Dietary Fiber	0.77g	7%
Protein	2.81g	13%
Vitamin C	8.9mg	35%
Vitamin A	0.2mg	16%
Iron	0.4mg	5%
Calcium	55.8mg	13%

* 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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