Fish

Butternut Squash Risotto is for Dinner.

Butternut Squash Risotto takes 15 minutes to prepare.

Butternut Squash Risotto takes 45 minutes to cook.

Butternut Squash Risotto makes 6 servings.

The ingredients for Butternut Squash Risotto are:

6 cups chicken stock
5 cups cubed butternut squash
1 medium onion chopped
1.5 cups Arborio Rice
2 garlic cloves
.5 cup parmesan cheese grated
2 Tbs Olive Oil
salt
6 cups fresh spinach coarsely chopped

Here is how you make Butternut Squash Risotto:

Makes 6 servingsRoast squash for 25 minutes at 375 degrees.Cook onion in a saucepan until tender. Add rice, garlic and cumin, stirring for 3 minutes.Stir in 1/2 cup of broth and cook at strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente. (there will likely be leftover broth)Stir in squash, cheese, salt, and spinach and stir. Serve immediately.Number of Servings: 6Recipe submitted by SparkPeople user MIRV22.

The nutritional information for Butternut Squash Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 417.9

• Total Fat: 10.2 g
• Cholesterol: 13.8 mg
• Sodium: 1,223.5 mg
• Total Carbs: 67.7 g
• Dietary Fiber: 2.0 g
• Protein: 12.2 g