Vegetarian

Saffron Risotto w/ Butternut Squash takes 10 minutes to prepare.

Saffron Risotto w/ Butternut Squash takes 40 minutes to cook.

Saffron Risotto w/ Butternut Squash makes 6 servings.

The ingredients for Saffron Risotto w/ Butternut Squash are:

Butternut Squash, 6 cup, cubes
Olive Oil, 1 tbsp
*Bullion - Chicken - Wyler's x 1 Cube, 6 serving
*Butter - I Can't Believe It's Not Butter! Light, 6 tbsp
Shallots, 8 tbsp chopped
*Arborio Rice (Risotto Rice), Dry, Uncooked, 1.5 cup
*Dry White Wine, 0.5 cup
*Caputo Grated Parmesean Cheese, 16 tbsp
Saffron, 1 tsp
"Butterball" Turkey Bacon, 2oz

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

Peel the squash and cube it (abt 6C worth)Spread on baking sheet and toss with olive oil, salt and pepperRoast for approx 25-30 min, tossing once, until very tenderMeanwhile, heat 6C chicken stock made from bullion cubes, let simmer on lowIn dutch oven, melt butter, saute bacon and shallots on Med-Low for 10min. Add rice, stir to coat with butterAdd wine, cook for 2minAdd 2 full ladels of stock, stir occasionally, add 2 more when it appears dryContinue adding and cooking until rice is done - about 30 min totalTake off heat, add squash and parmesean.Mix well and serve.Serving Size: Serves 6 Number of Servings: 6Recipe submitted by SparkPeople user MENSCOE.

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

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 401.9

• Total Fat: 10.6 g
• Cholesterol: 11.3 mg
• Sodium: 1,154.1 mg
• Total Carbs: 60.8 g
• Dietary Fiber: 6.5 g
• Protein: 11.1 g