Vegetarian

Butternut Squash Risotto w/ Pesto is for Dinner.

Butternut Squash Risotto w/ Pesto takes several minutes to prepare.

Butternut Squash Risotto w/ Pesto takes several minutes to cook.

Butternut Squash Risotto w/ Pesto makes 6 servings.

The ingredients for Butternut Squash Risotto w/ Pesto are:

3 cups vegetable broth
1/4 cup prepared pesto
1 cup chopped onion
1 1/2 cup arborio rice
3 cups fresh or frozen butternut squash, cubed (1 small squash)

Here is how you make Butternut Squash Risotto w/ Pesto:

1. Bring broth and 2 cups water to boil in large sauce pan, turn off heat.2. Heat 1 tbs spoon pesto in saucepan over medium heat. Add onion, saute 5 minutes. Stir in rice, followed by 1/2 cup hot broth. When rice has absorbed broth add another 1/2 cup. Continue adding broth in this manner for 5 minutes.3. Stir in squash and season with salt and pepper. Resume adding broth 1/2 cup at a time until rice has absorbed all liquid (should take about 15 minutes). Remove from heat, and stir in 1 tbs. pesto. Spoon risotto into 6 bowls and top each w/ 1 tsp. pesto.Number of Servings: 6Recipe submitted by SparkPeople user CINDYLOU234.

The nutritional information for Butternut Squash Risotto w/ Pesto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 258.6

• Total Fat: 4.5 g
• Cholesterol: 3.3 mg
• Sodium: 568.6 mg
• Total Carbs: 53.1 g
• Dietary Fiber: 3.8 g
• Protein: 5.4 g

Butternut Squash Risotto w/ Pesto is Italian cuisine.