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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%

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


  • 1 Bring water Knorr® Vegetarian Vegetable Bouillon Cubes and to a boil over high heat in medium saucepan, stirring occasionally. Reduce heat to low and simmer 2 minutes; keep warm over low heat.
  • 2 Meanwhile, heat olive oil in 3-quart heavy saucepan over medium heat and cook shallots, stirring frequently, 1 minute. Stir in garlic and cook 30 seconds. Add rice and stir to coat. Stir in squash and wine. Reduce heat to medium-low and simmer, stirring frequently, 2 minutes. Slowly add hot vegetable broth, 1/2 cup at a time, stirring occasionally, until almost all liquid is absorbed and rice is creamy and tender, about 25 minutes. Stir in cheese and sage.