Creamy Butternut Squash Risotto

Gluten Free
Health score
40%
Creamy Butternut Squash Risotto
28 min.
4
356kcal

Suggestions


Indulge in the rich and creamy flavors of our Creamy Butternut Squash Risotto, a delightful dish that is not only gluten-free but also a feast for the senses. Perfectly suited for any occasion, whether as a side dish, antipasti, starter, or even a snack, this risotto is sure to impress your family and friends.

In just 28 minutes, you can create a comforting meal that boasts a harmonious blend of textures and tastes. The star of this recipe is the frozen pureed butternut squash, which adds a natural sweetness and vibrant color to the dish. Combined with the creamy Arborio rice and a touch of freshly grated Parmesan cheese, each bite is a warm embrace of flavor.

With a caloric breakdown that includes 10.29% protein, 11.82% fat, and 77.89% carbohydrates, this risotto is not only delicious but also a balanced option for those looking to enjoy a wholesome meal. The simplicity of the preparation, using just a microwave, makes it accessible for cooks of all skill levels. So, gather your ingredients and get ready to savor a bowl of this creamy goodness that will leave you craving more!

Ingredients

  • 1.3 cups arborio rice medium-grain uncooked
  • 0.3 teaspoon pepper black freshly ground
  • 12 ounce butternut squash pureed frozen (such as McKenzie's)
  • 2.5 cups less-sodium chicken broth fat-free
  • teaspoons olive oil 
  • tablespoons parmesan cheese fresh grated
  • 0.3 teaspoon salt 
  • cup water 

Equipment

  • microwave

Directions

  1. Combine rice and oil in a 1 1/2-quart microwave-safe dish, stirring to coat. Microwave, uncovered, at HIGH 3 minutes.
  2. Add broth and 1 cup water to rice mixture; microwave, uncovered, at HIGH 9 minutes. Stir well; microwave, uncovered, at HIGH 6 minutes.
  3. Remove from microwave; let stand 5 minutes or until all liquid is absorbed.
  4. While risotto stands, heat squash in microwave at HIGH 2 minutes or until warm.
  5. Add squash, salt, pepper, and cheese to risotto. Stir well to combine.
  6. Garnish with additional cheese and thyme sprigs, if desired.

Nutrition Facts

Calories356kcal
Protein10.29%
Fat11.82%
Carbs77.89%

Properties

Glycemic Index
35.25
Glycemic Load
46.37
Inflammation Score
-10
Nutrition Score
20.400869618291%

Nutrients percent of daily need

Calories:356.02kcal
17.8%
Fat:4.65g
7.16%
Saturated Fat:1.63g
10.19%
Carbohydrates:68.98g
22.99%
Net Carbohydrates:65.18g
23.7%
Sugar:2.14g
2.38%
Cholesterol:5.1mg
1.7%
Sodium:852.92mg
37.08%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.12g
18.23%
Vitamin A:9099.92IU
182%
Folate:195.72µg
48.93%
Manganese:0.97mg
48.6%
Vitamin B1:0.52mg
34.38%
Vitamin B3:4.87mg
24.37%
Selenium:16.4µg
23.43%
Iron:4.01mg
22.26%
Vitamin C:17.86mg
21.65%
Phosphorus:166.16mg
16.62%
Fiber:3.8g
15.21%
Vitamin B5:1.5mg
14.98%
Vitamin B6:0.28mg
14.22%
Calcium:139.95mg
14%
Magnesium:51.45mg
12.86%
Copper:0.26mg
12.85%
Potassium:406.73mg
11.62%
Vitamin E:1.53mg
10.2%
Zinc:1.18mg
7.89%
Vitamin B2:0.11mg
6.32%
Vitamin B12:0.37µg
6.23%
Vitamin K:2.47µg
2.35%
Source:My Recipes