redplum.com

Butternut Squash Risotto

See full recipe on: Martha Stewart



Ingredients

1 tablespoon butter
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
Coarse salt and ground pepper
1 cup arborio rice
1/2 cup dry white wine
2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated
1/3 cup grated parmesan cheese, plus more for garnish
1 tablespoon chopped fresh sage, plus more for garnish

Nutrition 4 servings

Per Serving % Daily Value
Calories 349
Fat 5g 9%
Carbs 59g 19%
Protein 11g 22%
Fiber 5g 22%
Cholesterol 14mg 4%
Sodium 634mg 26%
     
Fat
Carbs
Protein

Preparation






RedPlum's
Savings Newsletter

SIGN UP TODAY
Like RedPlum on Facebook Follow RedPlum on Twitter Follow RedPlum on Pinterest