Directions:
- Heat the vegetable broth to a simmer. Keep it hot while cooking the risotto in a separate pan.
- Heat the oil in a large sauce pan over medium heat. Add the celery and cook until tender - about 8 minutes.
- Add the rice, stir to coat each grain of rice in oil. Add the wine and stir until absorbed.
- Add the broth a couple of ladles at a time to the risotto. Stir until absorbed. After the 3rd addition add in the butternut squash and the salt.
- Continue to add the broth a ladle at a time until the rice is soft on the outside and just slightly chewy - taking care to not let it become soupy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 297.56 Kcal (1246 kJ) | ||
| Calories from fat | 71.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.93g | 12% | |
|---|---|---|---|
| Cholesterol | 1.44mg | 0% | |
| Sodium | 1158.33mg | 48% | |
| Potassium | 407.52mg | 9% | |
| Total Carbs | 47.98g | 16% | |
| Sugars | 4.05g | 16% | |
| Dietary Fiber | 2.96g | 12% | |
| Protein | 6.19g | 12% | |
| Vitamin C | 10.9mg | 18% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 1.8mg | 10% | |
| Calcium | 46.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 119.1 Kcal (499 kJ) | ||
| Calories from fat | 28.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.17g | 12% | |
|---|---|---|---|
| Cholesterol | 0.57mg | 0% | |
| Sodium | 463.64mg | 48% | |
| Potassium | 163.12mg | 9% | |
| Total Carbs | 19.21g | 16% | |
| Sugars | 1.62g | 16% | |
| Dietary Fiber | 1.18g | 12% | |
| Protein | 2.48g | 12% | |
| Vitamin C | 4.3mg | 18% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.7mg | 10% | |
| Calcium | 18.5mg | 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.
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