Butternut Squash Risotto
This creamy butternut squash risotto with sage and thyme is a cozy fall dinner that's easy enough for a busy weeknight. The tender steamed squash gets added to the risotto at the last minute to retain just enough of its texture, while still breaking down slightly into the rice. To simplify the prep, buy precubed squash. It's often available in the produce department of large supermarkets. Serve with a simple green salad and a glass of white wine, if you'd like (after all, you'll need to open a bottle for the recipe).
Source: EatingWell.com, August 2019
Gallery
Read the full recipe after the video.
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Nutrition Facts
Serving Size: 1 1/2 cups
Per Serving:
357 calories; protein 11.3g; carbohydrates 49.2g; dietary fiber 4.2g; sugars 2.8g; fat 11.2g; saturated fat 3.6g; cholesterol 10.8mg; vitamin a iu 10099.9IU; vitamin c 15.3mg; folate 21.8mcg; calcium 237.8mg; iron 1.5mg; magnesium 39.4mg; potassium 315.3mg; sodium 388.5mg; thiamin 0.1mg.
Exchanges:
3 starch, 1 1/2 fat, 1/2 high-fat protein, 1/2 vegetable