Risotto-Style Butternut Squash

Recipe: Nutrition
Egg-free
Nut-free
Soy-free
Wheat-Free / Gluten-Free
Low-Calorie
Low-Cholesterol
Low-Fat
Low-Saturated Fat
Low-Sugar
Weight Management
Dish type
Dinner
Serves
6
Ready in
30 minutes*
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Ingredients

  • 1 cup arborio rice
  • 1 garlic clove, chopped
  • 1 tbsp. olive oil
  • 3 cups low-sodium chicken or vegetable broth
  • 1 tsp. crumbled sage
  • 1 lb. butternut squash, peeled, cut into 1/2-inch cubes
  • 1/4 cup grated Romano or Parmesan cheese

Directions

Prep Time
10 minutes*
Cook Time
20 minutes
Ready in
30 minutes*
  1. Heat oil in a large saucepan over medium-high heat. Add rice and garlic; cook, stirring, 2 minutes. Stir in broth, sage, and pepper to taste; bring to boiling. Reduce heat, cover and simmer 15 minutes.
  2. Stir in squash; cook 5 minutes more. Stir in cheese. Cover and let stand 5 minutes. Serve hot.

Nutritional Information

Serving Size
1
Per Serving
Calories 197, Calories Fat 37, Total Fat 4g, Saturated Fat 1g, Cholesterol 3mg, Sodium 378mg, Carbohydrate 34g, Protein 6g
Serving Size1
Calories197
Calories Fat37
Calories (fat) extra19
Total Fat4g
Total Fat (extra)6
Saturated Fat1g
Saturated Fat (extra)5
Cholesterol3mg
Cholesterol (extra)1
Sodium378mg
Sodium (extra)16
Carbohydrate34g
Carbohydrate (extra)12
Sugars0g
Protein6g
Vitamin A5903IU
Vitamin A (extra)118
Vitamin C16mg
Vitamin C (extra)27
Iron0mg
Iron (extra)4