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    You are in: Home / Recipes / Butternut Squash Risotto Recipe
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    Butternut Squash Risotto

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Revolution_in_the_Kitchen's Note:

    This is a basic risotto recipe using butternut squash and green onions. It has no cheese, but you can add some grated Parmesan if you want.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat broth until almost boiling, then reduce to a simmer.
    2. 2
      In a large skillet, heat butter. Add onions and cook 1-2 minutes, until soft. Add rice, and stir until well coated. Pour in wine and stir until it is absorbed by the rice.
    3. 3
      Add squash and 1 ladle of broth. Continue to feed broth to the mixture until the squash is softened and the rice is al dente.
    4. 4
      Add salt and pepper to taste.

    Ratings & Reviews:

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    Nutritional Facts for Butternut Squash Risotto

    Serving Size: 1 (351 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 776.8
     
    Calories from Fat 62
    98%
    Total Fat 6.8 g
    10%
    Saturated Fat 3.9 g
    19%
    Cholesterol 15.2 mg
    5%
    Sodium 61.2 mg
    2%
    Total Carbohydrate 156.2 g
    52%
    Dietary Fiber 10.5 g
    42%
    Sugars 7.4 g
    29%
    Protein 13.3 g
    26%

    The following items or measurements are not included:

    vegetable broth

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