Butternut Squash Risotto

Name: Butternut Squash Risotto
Prep time: 52 min
Cook time: 52 min
Total time: 52 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters Arborio rice; 0 teaspoons black pepper; 946 milliliters small butternut squash, peeled, seeded, and grated (about; 237 milliliters dry white wine; 2 Tbsps finely chopped fresh sage; 1 large clove garlic, finely chopped; 1 teaspoons kosher salt; 946 milliliters low-sodium chicken broth; 2 Tbsps olive oil; 57 grams 1/2 cup grated Parmesan; 1 large yellow onion, finely chopped

Butternut Squash Risotto is a gluten free main course. One portion of this dish contains roughly 17g of protein, 13g of fat, and a total of 551 calories. This recipe serves 4. If you have olive oil, kosher salt, sage, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 52 minutes.