Butternut Squash Risotto (Rachael Ray) Recipe

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Butternut Squash Risotto (Rachael Ray)
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Ingredients:

Directions:

  1. Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.
  2. Heat a medium skillet over medium to medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash the last 3 minutes of cook time, season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in butter in small pieces, sage leaves and cheese, serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 604.69 Kcal (2532 kJ)
Calories from fat 196.32 Kcal
% Daily Value*
Total Fat 21.81g 34%
Cholesterol 50.47mg 17%
Sodium 495.51mg 21%
Potassium 224.31mg 5%
Total Carbs 63.85g 21%
Sugars 4.07g 16%
Dietary Fiber 1.04g 4%
Protein 23.6g 47%
Vitamin C 1.3mg 2%
Iron 0.1mg 0%
Calcium 18.8mg 2%
Amount Per 100 g
Calories 157.46 Kcal (659 kJ)
Calories from fat 51.12 Kcal
% Daily Value*
Total Fat 5.68g 34%
Cholesterol 13.14mg 17%
Sodium 129.03mg 21%
Potassium 58.41mg 5%
Total Carbs 16.63g 21%
Sugars 1.06g 16%
Dietary Fiber 0.27g 4%
Protein 6.15g 47%
Vitamin C 0.3mg 2%
Calcium 4.9mg 2%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.7
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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