Roasted Butternut Squash Risotto with Sugared Walnuts recipes

Roasted Butternut Squash Risotto with Sugared Walnuts recipes
18 Ingredients
  • 1/2 cup coarsely chopped walnuts
  • 1 tablespoon butter, melted
  • 1 teaspoon brown sugar
  • 1/8 teaspoon freshly ground black pepper
  • 2 cups (1/2-inch) cubed peeled butternut squash
  • 1 tablespoon olive oil
  • 2 teaspoons minced fresh garlic
  • 4 cups fat-free, lower-sodium chicken broth
  • 1/2 cup water
  • 1 ounce pancetta, finely chopped (about 1/4 cup)
  • 1 cup finely chopped onion
  • 1 1/4 cups uncooked Arborio rice
  • 1/2 cup chardonnay
  • 2 tablespoons finely chopped fresh lemon thyme or 1 1/2 tablespoons thyme plus 1/2 teaspoon grated lemon rind
  • 2 tablespoons finely chopped fresh lemon thyme or 1 1/2 tablespoons thyme plus 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese
Nutrition
302
15% daily value
8 servings
                                       
                                            balanced, gluten-​free
     

Fat

19% 12

Saturated

16% 3

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 4

Carbs

13% 38

Carbs (net)

- 35

Fiber

12% 3

Sugars

- 4

Sugars, added

- 0

Protein

17% 8

Cholesterol

4% 13

Sodium

12% 295

Calcium

8% 77

Magnesium

12% 47

Potassium

11% 383

Iron

16% 3

Zinc

7% 1

Phosphorus

19% 135

Vitamin A

24% 218

Vitamin C

26% 15

Thiamin (B1)

20% 0

Riboflavin (B2)

11% 0

Niacin (B3)

20% 4

Vitamin B6

14% 0

Folate equivalent (total)

38% 151

Folate (food)

- 31

Folic acid

- 70

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

5% 1

Vitamin K

3% 2
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