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

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on December 13, 2011

      I can understand why this was a winner because it really is. Leftover roasted squash was used and added the last few minutes to just warm it through. I used all chicken stock for the liquid and used about a cup or so more than the recipe called for. This is a delicious recipe that would make a wonderful main course or served as a side. Made for Aussie Swap.

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    • on May 23, 2011

      Very good, Sharon! Although I would generally add wine to my risotto, in this case I didn't, and DD2, a great risotto lover, preferred it that way. I used the vegetable broth and the turmeric. This cooked perfectly, the butternut was firm but tender and extremely tasty, this recipe is truly a winner, thank you for sharing, Sharon!

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    Nutritional Facts for Creamy Butternut Risotto

    Serving Size: 1 (894 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 222.5
     
    Calories from Fat 61
    27%
    Total Fat 6.8 g
    10%
    Saturated Fat 2.5 g
    12%
    Cholesterol 8.7 mg
    2%
    Sodium 47.4 mg
    1%
    Total Carbohydrate 36.8 g
    12%
    Dietary Fiber 2.2 g
    8%
    Sugars 1.2 g
    5%
    Protein 3.6 g
    7%

    The following items or measurements are not included:

    vegetable broth

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