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

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    2 Total Reviews

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    • on December 08, 2007

      One of the best risotto dishes I've tried! I used vegetable stock instead of the chicken broth. I also pan fried a few of the leftover sage leaves in butter and used these as a tasty edible garnish to place on top of each serving. I also added 1/3 cup of the parmesan cheese to the risotto and reserved the remaining cheese to sprinkle on top. Brilliant recipe. Thanks for sharing.

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    • on December 09, 2005

      I cut the work down by using pureed pumpkin in place of the butternut. This took 40 minutes to cook. I added diced carrots 1/2 way through cooking for texture. The cheese was very overpowering I`d advise to use 1/2 and add to taste.

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    Nutritional Facts for Butternut Squash Risotto With Sage

    Serving Size: 1 (414 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 465.2
     
    Calories from Fat 89
    19%
    Total Fat 9.9 g
    15%
    Saturated Fat 3.6 g
    18%
    Cholesterol 12.4 mg
    4%
    Sodium 592.3 mg
    24%
    Total Carbohydrate 82.1 g
    27%
    Dietary Fiber 7.0 g
    28%
    Sugars 5.9 g
    23%
    Protein 11.6 g
    23%

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