Easy Butternut Squash Risotto

Gluten Free
Very Healthy
Health score
61%
Easy Butternut Squash Risotto
45 min.
4
350kcal

Suggestions


If you’re looking for a comforting yet healthy dish that bursts with flavor, this Easy Butternut Squash Risotto is the perfect choice! With its creamy texture and vibrant orange hue, this risotto is not only visually appealing but also packed with nutritious ingredients. Butternut squash adds a wonderful sweetness, complemented by the sharpness of Parmesan cheese and the aromatic warmth of shallots. Plus, it's gluten-free, making it a suitable option for those with dietary restrictions.

What sets this recipe apart is its simplicity. With just 45 minutes of your time, you can create a delightful dish that serves four, making it great for family dinners or gatherings with friends. The use of microwaveable brown rice speeds up the cooking process, ensuring you won’t spend hours in the kitchen while still enjoying a hearty, satisfying meal.

Perfect as a side dish, antipasti, or even a starter, this risotto is versatile enough to complement a variety of main courses or to be enjoyed on its own as a snack. With only 350 calories per serving, you can indulge guilt-free. So, roll up your sleeves and let’s dive into making this delicious and nutritious dish that everyone will love—your taste buds will thank you!

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • cup microwaveable brown rice (such as Uncle Ben's)
  • 1.8 pounds butternut squash 
  • 14 ounce less-sodium chicken broth fat-free canned
  • tablespoon olive oil 
  • 0.5 cup parmesan cheese fresh grated for garnish
  • 0.3 teaspoon salt 
  • large shallots minced

Equipment

  • bowl
  • sauce pan
  • plastic wrap
  • microwave

Directions

  1. Cut squash in half lengthwise. Scoop out seeds and stringy flesh.
  2. Place the squash halves, cut sides down, on plastic wrap in microwave. Cook on HIGH 10 minutes or until cooked through. Scoop flesh into medium bowl, stir until smooth, and set aside.
  3. Microwave rice according to package directions, omitting butter.
  4. Heat oil in a medium saucepan over medium heat.
  5. Add shallot and optional ginger; cook 2 minutes, stirring.
  6. Add rice.
  7. Alternately stir in squash and broth, 1/2 cup at a time; wait until each is absorbed before adding more.
  8. Remove from heat; stir in 1/2 cup Parmesan, salt, and pepper.
  9. Serve in bowls; garnish with cheese, if desired.

Nutrition Facts

Calories350kcal
Protein11.83%
Fat20.8%
Carbs67.37%

Properties

Glycemic Index
36.94
Glycemic Load
20.69
Inflammation Score
-10
Nutrition Score
25.976086861413%

Nutrients percent of daily need

Calories:349.97kcal
17.5%
Fat:8.38g
12.89%
Saturated Fat:2.83g
17.71%
Carbohydrates:61.05g
20.35%
Net Carbohydrates:55.24g
20.09%
Sugar:5.11g
5.67%
Cholesterol:8.5mg
2.83%
Sodium:762.1mg
33.13%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.72g
21.44%
Vitamin A:21193.44IU
423.87%
Manganese:2.23mg
111.34%
Vitamin C:42.17mg
51.12%
Magnesium:143.42mg
35.85%
Vitamin B6:0.59mg
29.73%
Phosphorus:292.5mg
29.25%
Vitamin B1:0.41mg
27.36%
Calcium:265.89mg
26.59%
Potassium:889.7mg
25.42%
Vitamin B3:5.03mg
25.15%
Fiber:5.82g
23.26%
Vitamin E:3.39mg
22.62%
Vitamin B5:1.7mg
16.99%
Folate:67.09µg
16.77%
Copper:0.3mg
15.23%
Iron:2.59mg
14.41%
Zinc:1.65mg
10.98%
Selenium:6.07µg
8.67%
Vitamin B2:0.12mg
7.29%
Vitamin B12:0.35µg
5.81%
Vitamin K:4.76µg
4.53%
Source:My Recipes