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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 5 servings.

The ingredients for Butternut Squash Risotto are:

3 cups (1/2-inch) cubed peeled butternut squash, divided
3 1/2 cups fat-free, lower-sodium chicken broth
2 cups uncooked Arborio rice
8 oz "baby bella" mushrooms (small portobellos)
2 tablespoons chopped fresh flat-leaf parsley
dash Liquid Smoke

Here is how you make Butternut Squash Risotto:

Combine 2 cups squash and 2 1/2 cups water in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Remove pan from heat; let stand 5 minutes. Place mixture in a food processor. Process until smooth. Return mixture to pan. Stir in broth; bring to a simmer. Reserve 1/4 cup squash mixture. Keep pan warm over low heat. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add rice; cook 2 minutes, stirring constantly. Stir in remaining 1 cup squash, 2 1/2 cups squash mixture, and 1/8 teaspoon salt. Cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining squash mixture, 1 cup at a time, stirring until each cup is absorbed before adding the next (about 20 minutes). Remove from heat; stir in reserved 1/4 cup squash mixture. Add mushrooms, parsley, and Liquid Smoke; let stand for 5-10 minutes before serving.Serving Size: Makes 5 1-cup servingsNumber of Servings: 5Recipe submitted by SparkPeople user CHIX96.

The nutritional information for Butternut Squash Risotto is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 337.3

• Total Fat: 1.9 g
• Cholesterol: 1.6 mg
• Sodium: 725.2 mg
• Total Carbs: 73.5 g
• Dietary Fiber: 4.7 g
• Protein: 6.8 g

Butternut Squash Risotto is Italian cuisine.

The dietary needs meet for Butternut Squash Risotto is Vegan