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Butternut Squash Risotto

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  • 4 cups water
  • 2 Knorr® Vegetarian Vegetable Bouillon Cubes, crumbled
  • 2 Tbsp. olive oil
  • 1/4 cup finely chopped shallots or onions
  • 2 cloves garlic, finely chopped
  • 1 cup uncooked arborio or long grain rice
  • 2 cups cubed butternut squash (about 8 oz.)
  • 1/4 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tsp. finely chopped fresh sage leaves or parsley

NUTRITIONAL INFORMATION

 

Amount per serving

Calories250
Calories from Fat70
Total Fat8g
Saturated Fat2.5g
Cholesterol5mg
Sodium670mg
Total Carbs36g
Dietary Fiber2g
Sugars2g
Protein7g
Calcium10%
Iron4%
Vitamin C15%
Vitamin A80%

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All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.