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Butternup Squash Risotto Recipe

Looking for an easy Butternup Squash risotto recipe? Learn how to make Butternup Squash risotto using healthy ingredients.


Submitted by cjiprince

Makes 4 servings



Creamy risotto with butternut squash and parmesan cheese.

Recipe Ingredients for Butternup Squash risotto

2 c. butternut squash
2 T. olive oil
1/2 medium onion, minced
1 c. arborio rice
1/3 cup dry white wine
32 oz. vegetable stock
1/4 c. grated parmesan cheese

Recipe Directions for Butternup Squash risotto

  1. Heat stock but do not boil

  2. Cube squash and steam 10-15 minutes, mash with fork

  3. Sauté minced onion in olive oil until tender (2 minutes)

  4. Add arborio and continue to saute for 3-5 mintutes

  5. Add white wine and stir until evaporated completely

  6. Stir in mashed squash and add 1/3 of stock

  7. Reduce heat and simmer until stock is evaporated

  8. Add remaining stock in two additions

  9. Stir in parmesan and salt and pepper to taste

Categories

First Course

Nutrition Facts
Serving Size 389.5g
Amount Per Serving
Calories
325
Calories from Fat
82
% Daily Value*
Total Fat
9.1g
14%
Saturated Fat
2.1g
10%
Trans Fat
0.0g
Cholesterol
6mg
2%
Sodium
217mg
9%
Potassium
329mg
9%
Total Carbohydrates
50.1g
17%
Dietary Fiber
4.1g
16%
Sugars
3.9g
Protein
7.3g
Vitamin A 149% Vitamin C 26%
Calcium 11% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Very low in cholesterol
  • Very high in vitamin A
  •   Bad points
  • Contains alcohol
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