Side Items

Butternut Squash and Asparagus Risotto is for Side Dish.

Butternut Squash and Asparagus Risotto takes 30 minutes to prepare.

Butternut Squash and Asparagus Risotto takes 60 minutes to cook.

Butternut Squash and Asparagus Risotto makes 8 servings.

The ingredients for Butternut Squash and Asparagus Risotto are:

3 tbsp extra light virgin olive oil
1 onion
1 1/4 cup uncooked arborio rice
3/4 cup apple juice
9 oz butternut squash, peeled, seeded cut into 1/2" cubes (1 3/4 cups)
1/2 tsp Italian seasoning
4 cups vegetable broth
12 asparagus cut into 1/2" pieces
1tsp butter
1 cup grated Parmesan cheese
garlic salt and pepper

Here is how you make Butternut Squash and Asparagus Risotto:

Heat oil in large pot over medium-high heat. Add onion; cook, stirring occasionally, until softened but not browned. Add rice; over medium heat, cook, stirring constantly, until toasted, 3 minutes. Stir in apple juice; cook 1 minute, the stir in the squash and Italian seasoning.Pour in a couple of ladlefuls of warm broth; bring to a simmer. Cook and stir until broth is absorbed. Pour in remaining broth, a ladleful at a time, and cook until each addition is absorbed. After 15 minutes, add asparagus; cook 5 minutes. Once the squash is soft and rice cooked, remove pot from heat; add butter and Parmesan. Stir 1 minute to allow risotto to become creamy. Season with garlic salt and pepper to taste. Serve immediately.Serving Size: makes 8 - 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user MEMEJACK.

The nutritional information for Butternut Squash and Asparagus Risotto is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 274.4

• Total Fat: 12.5 g
• Cholesterol: 18.6 mg
• Sodium: 434.0 mg
• Total Carbs: 35.9 g
• Dietary Fiber: 2.7 g
• Protein: 7.5 g

Butternut Squash and Asparagus Risotto is Italian cuisine.

The dietary needs meet for Butternut Squash and Asparagus Risotto is Vegetarian