9 Ingredients
  • 1 1/2 pounds butternut squash, peeled and cut into 1/2-inch cubes (1 medium squash)
  • 6 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 8 cups vegetable stock
  • 2 shallots, finely chopped
  • 3 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/4 cup dry white wine
  • 1/4 cup freshly grated Parmesan, optional
Nutrition
377
19% daily value
6 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

22% 14

Saturated

10% 2

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

19% 58

Carbs (net)

- 53

Fiber

19% 5

Sugars

- 4

Sugars, added

- 0

Protein

10% 5

Cholesterol

- 0

Sodium

49% 1182

Calcium

9% 86

Magnesium

15% 62

Potassium

16% 549

Iron

19% 3

Zinc

6% 1

Phosphorus

15% 105

Vitamin A

68% 614

Vitamin C

44% 27

Thiamin (B1)

28% 0

Riboflavin (B2)

4% 0

Niacin (B3)

18% 4

Vitamin B6

18% 0

Folate equivalent (total)

58% 234

Folate (food)

- 42

Folic acid

- 113

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

18% 4

Vitamin K

21% 17
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