Try this Butternut Squash & Spinach Risotto recipe, or contribute your own.
Suggest a better description- Halve squash lengthwise and seed. Cut crosswise into 1.5 inch pieces. Roast @450F for ~50 mins
- Bring chicken stock to boil
- Meanwhile, cook onion in butter until translucent. Add rice, garlic, cumin. Cook for 3 mins. Add small amounts of broth and stir frequently until risotto is creamy looking (20+ mins)
- Stir in squash, cheese, salt, spinach, and sage and cook until spinach is wilted.
Serve with pork tenderloin and salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (795g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 489 | ||
Calories from Fat: 61 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 15.5mg | 5 % | |
Sodium 739.9mg | 26 % | |
Potassium 1519.2mg | 40 % | |
Total Carbohydrate 89.2g | 26 % | |
Dietary Fiber 6.9g | 27 % | |
Sugars, other 82.4g | ||
Protein 19.4g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 489
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