Winter Squash Risotto
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INGREDIENTS
- 4 tb Unsalted butter
- 1 tb Fresh parsley; minced
- 1/2 c Dry white wine
- 1/4 c Parmigiano-Reggiano cheese;
- 1 1/2 c Diced peeled butternut
- 5 c Vegetable broth
- 1 1/2 c Arborio rice
- 1 lg Onion ; chopped
INSTRUCTIONS
Melt 3 tablespoons butter in heavy large saucepan over medium-low heat. Add onion and saute until soft and light brown, about 10 minutes. Add squash and 1/2 cup stock. Cover pan and cook just until squash is tender, about 10 minutes. Mix in rice. Add wine and cook until absorbed, stirring occasionally. Add 4 cups stock and simmer uncovered until completely absorbed, stirring occasionally, about 30 minutes. Add 1/2 stock and stir until rice is tender and mixture is creamy, adding more stock if too thick, about 5 minutes. Mix in remaining 1 tablespoon butter and parmesan cheese. Season with salt and pepper. Divide risotto among bowls. Garnish with parsley and serve. Posted to MC-Recipe Digest V1 #200 Date: Mon, 12 Aug 1996 23:13:49 -0400 From: ADAMSFMLE@aol.com
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (505g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 971 | ||
| Calories from Fat: 642 (66%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 71.4g | 95 % | |
| Saturated Fat 45g | 225 % | |
| Monounsaturated Fat 18.6g | ||
| Polyunsanturated Fat 2.8g | ||
| Cholesterol 188.7mg | 58 % | |
| Sodium 1282.8mg | 44 % | |
| Potassium 142.7mg | 4 % | |
| Total Carbohydrate 73.4g | 22 % | |
| Dietary Fiber 2.9g | 11 % | |
| Sugars, other 70.5g | ||
| Protein 8.9g | 13 % | |
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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. |
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Calories per serving: 971
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