Risotto With Butternut Squash + ‘shrooms

Name: Risotto With Butternut Squash + ‘shrooms
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Handful baby spinach, chopped; 1 Tbsp real butter; 227 grams butternut squash, cubed and baked until tender at 400; 283 grams cremini mushrooms, sliced; 4 Tbsps Parmesan cheese, grated; 2 teaspoons sage; 118 milliliters steel cut oats (*Note* I think this actually would have been better with real arborio rice instead of the oats because the rice has more volume and heft); 355 milliliters (appx.) vegetable broth; 79 milliliters white wine

The recipe Risotto With Butternut Squash + ‘shrooms is ready in about 40 minutes and is definitely an awesome gluten free option for lovers of Mediterranean food. This recipe makes 2 servings with 374 calories, 15g of protein, and 12g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. If you have parmesan cheese, vegetable broth, wine, and a few other ingredients on hand, you can make it. It works well as a main course.